Cold brew tea: Difference between revisions
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'''Cold bloomed tea''' refers to the delicate process of steeping whole-leaf teas in cold or room temperature water for an extended period of time. The blooming occurs naturally as the tea leaves slowly expand and release flavors and antioxidants into the water. |
'''Cold bloomed tea''' refers to the delicate process of steeping whole-leaf teas in cold or room temperature water for an extended period of time. The blooming occurs naturally as the tea leaves slowly expand and release flavors and antioxidants into the water. |
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Known as "green brewing", this process of steeping is considered more environmentally friendly as it saves energy used to boil water. The process begins by submerging dried whole leaf tea into a cool water bath. The ratio of tea to water is typically 40% tea to 60% water depending on the desired strength. Cold blooming requires a much higher quantity of tea to ensure that enough flavor is extracted into the water. The steeped tea is left to bloom in refrigeration for 16–24 hours. Once the leaves are fully bloomed, they are filtered out of the water and the tea is ready to drink. |
Known as "green brewing", this process of steeping is considered more environmentally friendly as it saves energy used to boil water. {{citation needed}} The process begins by submerging dried whole leaf tea into a cool water bath. The ratio of tea to water is typically 40% tea to 60% water depending on the desired strength. Cold blooming requires a much higher quantity of tea to ensure that enough flavor is extracted into the water. The steeped tea is left to bloom in refrigeration for 16–24 hours. Once the leaves are fully bloomed, they are filtered out of the water and the tea is ready to drink. |
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==Taste== |
==Taste== |
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Revision as of 17:43, 14 September 2015
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Cold bloomed tea refers to the delicate process of steeping whole-leaf teas in cold or room temperature water for an extended period of time. The blooming occurs naturally as the tea leaves slowly expand and release flavors and antioxidants into the water.
Known as "green brewing", this process of steeping is considered more environmentally friendly as it saves energy used to boil water. [citation needed] The process begins by submerging dried whole leaf tea into a cool water bath. The ratio of tea to water is typically 40% tea to 60% water depending on the desired strength. Cold blooming requires a much higher quantity of tea to ensure that enough flavor is extracted into the water. The steeped tea is left to bloom in refrigeration for 16–24 hours. Once the leaves are fully bloomed, they are filtered out of the water and the tea is ready to drink.
Taste
Cold bloomed tea is often lighter and more delicate than hot teas. The lengthy process allows for a subtle and sweet flavor to be expelled from the tea leaf without all the bitter undertones often resulting from scalding the tealeaves with boiling water.
Health benefits
According to scientific studies, cold bloomed tea has a higher level of antioxidants than hot brewed teas. Cold Bloomed white teas are known to have the highest amount of antioxidants.[1][2]
References
- ^ "Hot vs. cold water steeping of different teas: Do they affect antioxidant activity?". Food Chemistry. 119: 1597–1604. doi:10.1016/j.foodchem.2009.09.049.
- ^ Venditti, Elisabetta (15 April 2010). "Hot vs. Cold Water Steeping of Different Teas: Do they affects antioxidant activity?". Food Chemistry. 119 (4): 1597–1604. doi:10.1016/j.foodchem.2009.09.049.