Traditionally, hot water is used to brew tea, and the appropriate temperature is selected according to the tea to be made. The high temperature extracts the nutrients from the tea fast, releasing an infusion which is rich in fragrance, body and mouthfeel.
Compared to hot brewing which uses heat to extract flavor, cold brewing relies on time. Studies have shown that brewing tea cold can avoid damage to the cell structure of tea leaves due to high water temperature, and retain the beneficial substances in the tea as much as possible. Compared with brewing tea hot, cold brewing tea also releases less catechins and tannins into the brew, which makes the tea less bitter. It also contains less caffeine which can be an option for those who are sensitive to caffeine or who are concerned that drinking tea would cause insomnia.
Hence, cold green tea is just as nutritious as hot brewed tea. Its antioxidant content depends largely on steeping time and leaf quality.
Start with a clean glass bottle with a lid. Add 5g of tea and 500ml room temperature water, tighten it and place it in the refrigerator to steep for 8-10 hours.
Cold brewing tea uses low temperature hence it requires a longer period to effectively extract the full flavor from tea. You can choose to brew the tea at night and put it in the refrigerator, so you can enjoy a cup of refreshing and elegant cold brewed tea the next day.
There are many types of tea that can be used to make cold brew tea, and we can appreciate each unique characteristic of tea from different brewing methods. This adds more color and life into our tea brewing experience.