Cold brewing is both the easiest and most surprisingly delightful brewing method: cold water extracts very little astringency and caffeine, resulting in a sweet, mellow cup with fruity notes — even with typically strong tea varieties.
10 grams of tea for 1 liter of cold filtered water.
Place tea in a glass pitcher, add water, cover, and refrigerate.
White and green teas: 4–6 hours. Oolong: 6–8 hours. Black and Pu-erh teas: 8–12 hours.
Filter out the leaves after brewing, consume within 48 hours.
Cold-brewed ancient white tea clearly brings out honey and honeydew notes.
Oolong infused with pomelo blossom yields a very clean citrus aroma.
Ancient black tea is well-suited for cold brewing with a slice of lemon or a few mint leaves.
Brewing at room temperature: tea can easily turn sour and become unsafe. Always keep refrigerated.
Leaving tea leaves in the pitcher for too long after brewing: the flavor will gradually turn bitter and lose aroma.
Using broken tea leaves: the liquor will be cloudy and harsh. Whole leaf tea yields a much clearer brew.