Iced Tea 101
Why Do We Cold Brew?
Cold-brewed teas taste sweet and smooth. This is because cold water extracts a different chemical balance from the tea than hot water. Chemically speaking, this means there are fewer catechins and less caffeine. In terms of flavor, a reduction in catechins and caffeine drops out the bitterness.
It’s hot out. They’re cold. And they don’t require heat to make. Enough said.
Cold brewing is a new way to enjoy old favorites. The shift in flavor profile is an exciting way for foodies to explore the tastes of their teas. As much as you love your favorite teas hot, you’ve probably also tried them iced or paired with foods, and maybe you’ve had them as a lattes or as ingredients in food. This is just another way to taste them.
Cold-brewed teas are safer than sun-brewed teas. Unlike sun tea, cold-brewed tea does not encourage the growth of potentially dangerous bacteria. Think about it: hot sun, sugar, water… Sun tea is a microbe’s dream come true! Cold- brewing tea is fail-safe: simple and delicious.
They’re easy to make! 5 Steps to mastering Cold-Brew Tea.
- Use a Mason Jar with Lid (6 cups is sufficient.)
- ADD TEA. 2-3 TBS of whole leaf tea. (We highly recommend our Saba, Twiggy, and Nefertiti blends.)
- ADD WATER. Fill with cold filtered water and close the lid.
- WAIT. This is the hardest part. Refrigerate for 4-10 hours. The longer it steeps, the stronger the flavor and caffeine. White Teas will brew the quickest, followed by Green Teas and Oolongs. Allow the most time for black teas, Puerhs and herbal infusions like Rooibos .
- SERVE. Strain the tea leaves and serve with ice cubes.
* TAY TEA TIP: We like to add one cup of Organic Apple or White Grape juice to our teas. This makes for a delicious and refreshing summer drink that everyone can enjoy!