Iced Tea - Hot vs. Cold Brewing
The benefits of Cold vs. Hot brewing varies greatly by tea. Here is a handy guide to help you match your favourite teas with the best-iced tea technique. Enjoy!
COLD BREWING - The process of cold brewing slowly and gently extracts the distinct flavours (sweet carbohydrates and umami amino acids) of the tea and botanicals resulting in a smooth brew that has greater floral, fruit and herbaceous notes without the pronounced astringent (polyphenols) or bitter (caffeine) qualities of hot-brewed tea.
- In a large container combine filtered or spring water with loose tea leaves (Water to leaf ratio below).
- Cover and sit in fridge fro between 4-12 hours (depending on how punchy you want it).
- After desired time strain and serve over ice in a glass. Here you can get creative and add a slice of orange, lemon or some berries. Keep the strained brew refrigerated and use within 2 days. Sweeten to taste with sugar or honey
HOT BREWING - For certain teas, containing hard spices such as cinnamon, ginger, cardamon or star anise we prefer this method as the heat helps to release essential oils.
2 Scoops - 250ml
- Bring 1/4 or quarter of the planned filtered or spring water to a boil.
- Add desired amount of loose tea leaves to your brewing vessel, then add hot water and brew for 3-7 minutes (depending on how strong you want it, dont forget here we are making a concentrated solution that then will be diluted down with the remaining 3/4 of water).
- Strain the tea leaves our and then and then add the remaining 3/4 cold water to dilute, then sweeten to taste.
- Pour straight over ice, garnish and serve.
RATIO - Depending on how much cold tea you plan on making here are some easy ratios to follow.
2 Scoops - 250ml
4 Scoops - 500ml
8 Scoops - 1L - 1/3 Cup
16 Scoops - 2L - 1/2 Cup