The benefits of Cold vs. Hot brewing varies greatly by tea. Here is the Noble & Savage 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 1 gallon filtered or spring water with 1/2 cup loose tea leaves (unless noted).
- Cover and let sit 4-5 hours.
- Strain (or remove filter brewing bag), cover and refrigerate until cold. Serve within 10 hours.
- Bring 1 gallon of filtered or spring water to a boil; remove from heat.
- Immediately add 1/2 cup loose tea leaves (unless otherwise noted). Cover and let sit 6-7 minutes.
- Strain (or remove tea filter bag).
- Allow tea to cool to room temperature, about an hour, before transferring to a refrigerator (this will prevent the tea from becoming cloudy). Serve within 10 Hours.