I’m having a love-hate relationship with tea right now. I adore my cuppa but my body isn’t liking the heat. I’m inclined to make a big pitcher of iced tea instead but my teas have been tasting a bit on the bitter side.
Off to google I go!
So I’ve heard of cold brew coffee before, but cold-brewed tea? not so much. I didn’t know it was a thing!
So I thought I’d take you through my journey with cold-brew teas if you haven’t tried it yet!
“brewing” or “steeping” teas in cold water and extracting its flavors over a longer period of time.
- easier to steep than hot brews (less risk of oversteeping)
- less bitter and astringent taste (due to less tannins being released)
- naturally sweeter
- you still get all of the antioxidants
- proportions for steeping not as critical
- perfect for spring/summer
- idiot-proof!
You can cold-brew almost any kind of tea! Black, green, white, oolong, etc. and especially herbal teas! With herbal teas, you can even use fresh herbs…just give it a quick muddle to extract more flavor.
- Add one spoonful of looseleaf tea or one teabag for every cup of tea into a pitcher or mason jar
- fill pitcher or mason jar to the top with cold, filtered water
- pop it into the fridge overnight
- strain looseleaf tea or teabags
- pour over ice or a to-go container
- voilá!
Tip: the longer you leave it in the fridge steeping, the more flavor, antioxidants and color it extracts. Try leaving it in for a minimum of an hour or two versus overnight. See which one suits your fancy!
The only way you can screw up a cold-brew is if you forget it in the fridge! #coldbrewfordays #NOT
I loved all of the cold-brewed teas that I made, except the Mint. I’m a little underwhelmed that it didn’t infuse more like the loose leaf teas. I’m guessing that because it’s a fresh herb, that it needs to steep for longer.
Well, tea lovers, I hope you give cold-brew a go and let me know how it goes!
Keep on steeping,
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