Hot tips for cool tea
Cool, refreshing and unmistakably aromatic – this is how tea lovers’ summer hits taste. “Cold Brew” teas are conquering the fridges of real tea connoisseurs in this country, where they relegate sweet iced teas and lemonades to the rear. No wonder, because hardly a second summer drink can match the velvety taste of these aromatic thirst quenchers. It is very easy to manufacture – we will show you what it looks like.
What distinguishes cold brew from iced tea
Iced tea is brewed tea that is subsequently cooled down in the refrigerator. Cold brew tea, on the other hand, is based on cold water and many hours of exposure time to remove the aromatic ingredients from the tea leaves.
In hot dishes, aromatic substances emerge faster and stronger, which is why we can already perceive a freshly brewed cup of tea from the scent in the next room. Once cooled, on the other hand, the taste emerges more strongly than the aroma. We then perceive the tannin, with its characteristic bitter taste, more prominently. This goes so far that manufacturers of many iced teas use sugar and citric acid as antidotes.
The cold brew tea dispenses with such tricks. With the cold preparation process, significantly less tannin and caffeine dissolve, which means that it tastes softer and more aromatic compared to iced tea. Without the furry tasting tannin and the sweet sugar taste, it is a refreshing thirst quencher on hot summer days.
Soft aromas instead of powerful sweetness
Polyphenols are the name of the flavoring substances in tea, of which there are quite a few in cold brew. If you let a conventionally brewed tea cool down, you get a cold, stale tea in which most of the polyphenols have “evaporated”. The long time of the cold brew process gives many more aromas the opportunity to pass into the tea water. The cold water also helps to keep these polyphenols in the jug.
The result is a tea that shines with an undreamt-of variety of aromas and, thanks to its low tannin content, tastes naturally sweet and velvety. Each type of tea retains its very own aromatic profile. So it pays off every now and then to take a taste trip beyond the boundaries of well-known teas.
Which teas are suitable for cold brew
Green, black, oolong, or white tea have a huge advantage. These types of tea are heated during production, which kills possible germs and bacteria. Heating is an important step that is missing in infusions such as herbal, rooibos or fruit teas. The latter are harvested and processed raw. Germs can survive, which is why such types of tea are less suitable for cold brew tea.
Barley tea known as mugi-cha offers an alternative to cold brew from tea leaves. In the local trade, it can be found ready-made as barley water. Roasting the barley grains not only kills unwanted bacteria, it also conjures up a sweet, tart aroma. Flavored with fruit juices or honey, the barley tea is full of healthy minerals and vitamins.
In the almost infinite types of tea, every tea drinker will find a flavor that suits him or her. Darjeeling tastes like creamy delicate with a lovely aroma. An Oolong, on the other hand, impresses with its flowery taste and fine honey note. Cold brew drinkers perceive all characteristic aromas more strongly than in conventionally prepared teas. An experience that is worth experiencing for yourself.
To cold brew tea in three easy steps
Tea drinkers who shy away from the elaborate production of iced tea can look forward to the frugality of cold brew teas. The criteria that influence the taste of the fresh thirst quenchers lie solely in the amount and selection of the tea leaves. Those who strictly adhere to the proportions and pay attention to quality will get a tasty, aromatic result with every preparation.
- Select the type of teaWhite tea, as it inspires when cold with a lovely scent and creamy note. Green teas bring fresh notes into the mix that are reminiscent of summer meadows. Later they harmonize perfectly with a squirt of lemon. Black tea, on the other hand, is not very refreshing and probably more for special tea drinkers with a preference for dull flavors. Its golden fruitiness is lost in the cold brew process.
- Weigh the amount of tea: Loose tea leaves are the best choice. The amount of tea leaves has the greatest influence on the later taste. Too little and the cold brew tastes pale and watery. Too much and the tea starts to taste bitter. A good value to start with is 12 grams of tea leaves in 1 liter of water. Experimentation for your own taste is expressly encouraged here, as the correct amount depends on the type of tea in question.
- Pour in and chill: Now stir together the tea leaves and water and place in the refrigerator for at least 8 hours. Cold brew teas are very frugal. Over-extraction is almost impossible, as the tea tastes wonderfully aromatic even after 24 hours of exposure.
Freshness variations for presentation
Cold brew teas are thirst-quenching soft drinks that can be visually enhanced with a few simple tricks. The right choice of summer decoration also changes the character of the cool teas. This brings variety and joy to drinking that not only children enjoy.
The perfect beverage lemon slices or fresh mint to the Cold-Brew teas; they provide additional aromas and decorate at the same time. Somewhat more subtle but just as decorative, the radiant green of lemon balm and the delicate pink of rose petals give the drink a handsome and fragrant note. You are also welcome to have fresh fruit in glass carafes and transparent sports bottles bring to bear. The red of juicy strawberries, raspberries or cranberries is just as pleasing as a bright yellow peach or apricot wedge.
- Cold brew teas are more refreshing and thirst-quenching than iced teas or fruit juices.
- Green, white or barley tea taste livelier than variants made from black tea.
- The amount of tea leaves is decisive, the infusion time is less.