The Science of Cold Brewing of Tea

Cold Brewing Tea

Cold brewing is a gentler way to brew tea. The cold brewing process extracts different flavors from the tea than traditional hot brewing. The result is often a sweeter, smoother cup. Cold brewing is a new way to enjoy old favorites. The shift in flavour 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.

The Science Behind Cold Brewing

When you brew tea using traditional hot water methods, you extract flavor and substances, such as caffeine, tannins and polythenols from the tea very quickly. This makes for a stronger, richer and fuller flavor profile.

When you cold brew tea, you extract flavors and substances more slowly, easing them into the water, rather than forcing them. Cold brewed teas tend to contain fewer catechins and less caffeine. Due to this reason, cold brewed tea tends to be less bitter.

How to Cold Brew Tea

To cold brew tea, simply take 2-3 teaspoons of tea per 8 ounces of cold or room temperature water and combine in a glass pitcher or jar. Refrigerate for 9-12 hours, and strain.

There are many variations on how to make cold-brewed tea, the most obvious of which is the type of tea you choose to brew. You can use any type, so long as you rinse tisanes and Pu-erh with boiling water first. The sweeter, smoother flavor profiles cold brewing reveals makes it ideal for sweeter Oolongs, Pu-erhs and more tannic Black teas  

Serving Cold Brewed Tea

Cold brewed tea is best served over ice. You can also add honey or milk to create a sweeter, creamier iced tea beverage.

Tea Suggestions

The best teas for cold brewing are those that are fragile and can become easily bitter.