Cold-brewing is so easy and delicious you might just make a habit out of it.
The process and taste of brewing tea with cold water is organically different to that of hot water. It tends to contain less caffeine and acid. Though the flavors vary and the controversy around which is better tasting and better for you evolves, it’s the concept of crafting the perfect tea that intrigues most.
Unlike sun tea, cold-brewed tea does not encourage the growth of potentially dangerous bacteria. Think about it: hot sun, sugar, water… sun tea is a microbe’s dream come true. One caveat for cold brewing: pu-erh and non-tea “teas” or tea-blend ingredients, like dried flowers, fruit or herbs, need a quick rinse of boiling water before you brew. Herbal blends are not typically heated during processing (thus they may harbor bacteria) and aged pu-erhs may have collected some dust over the years.
1) add 2-3 tablespoons of whole leaf, about 1.5× the typical amount.
2) add one liter of cold filtered water
3) refrigerate for 4-10 hours. Longer time extracts stronger flavor and more caffeine. White teas will brew the quickest, followed by green teas and twisted/flat oolongs, allow most time for rolled oolongs, pu-erhs, herbal infusions and black teas.