Cold Brew Tea

Cold brewing has gained popularity for its simplicity and the distinctive flavor profile it produces. Because catechins and large tannin molecules require heat to dissolve efficiently, cold water selectively extracts amino acids, simple sugars, and moderate amounts of caffeine while leaving most bitter compounds locked in the leaf. The result is a smooth, sweet, and highly refreshing liquor. The technique works well with virtually any tea type: Japanese green teas develop an intensely sweet, umami-rich character; Taiwanese oolongs reveal tropical fruit notes; and even robust Assam black teas become surprisingly mellow. To cold brew, simply add 5-8 grams of loose leaf to a liter of filtered water, refrigerate for 8-12 hours, then strain. The concentrate keeps well for two to three days refrigerated. Cold brewing is also forgiving of timing — over-steeping by a few hours rarely produces bitterness. In Japan, mizudashi (cold-steeped sencha) is a summer staple, served over ice with no added sweetener.