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Iced Tea - Hot vs. Cold Brewing

by Anna Meredith |

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.

  1. In a large container combine 1 gallon filtered or spring water with 1/2 cup loose tea leaves (unless noted).
  2. Cover and let sit 4-5 hours.
  3. Strain (or remove filter brewing bag), cover and refrigerate until cold. Serve within 10 hours.

 

HOT BREWING - We prefer the traditional hot-brew / chill method for certain teas, especially blends with firm spices such as cinnamon, ginger, cardamon and star anise which require heat to release their essential oils.
  1. Bring 1 gallon of filtered or spring water to a boil; remove from heat.
  2. Immediately add 1/2 cup loose tea leaves (unless otherwise noted). Cover and let sit 6-7 minutes.
  3. Strain (or remove tea filter bag).
  4. 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.
Note: All tea is best when prepared with filtered or spring water.