Received enquiry regarding cold brewing recently, so heres a knowledge sharing for everyone to read.
Cold brew tea is tea steeped in cold or room temperature water for an extended period of time. The process brews the tea leaves slowly, using time rather than temperature to release the flavours.
Cold brewing tea is a practice which comes from Japan. In Japan it is believed to gently extract flavours from the tea itself. Hot brewing can scorch the tea, destroying any natural benefits as well as creating a bitter tasting tea.
The ratio of tea to water is typically 40% tea to 60% water depending on the desired strength. Cold brewing requires a much higher quantity of tea to ensure that enough flavour is extracted into the water. The Steeped tea is usually left to brew in room temperature or refrigeration for 8 to 12 hours. The tea in the picture you see above is our Premium Da Hong Pao, we brew with our double glass tea bottle, adding 2 tbsp of tea and fill with filtered water, we steep them for 18 hours, and they taste extremely great.
At some point during the cold brew process, you may be asking, why are some of the tea leave not sinking to the bottom? Don't worry about that, a leaf will sink after it's completely soaked with water, so if they aren't sinking, it means they are not absorbing the water, and so they are not releasing the good stuff into the water. But nonetheless, some leaves will jut float, a good and easy way to ensure they sink is to agitate them by stirring them around.
If you have some tea in your cabinet right now, this is the time you should try them out using cold brewing. Most unfermented teas are perfect for cold brewing, green, black, white, herbal, fruit infused and oolong tea profiles are kept intact by this brewing method, bringing out their aroma and natural sweetness.
Appreciate tea in a different approach.