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Cold brewed tea is a great alternative for those of you who want to switch out the lemonade or sodas this summer.
This process is longer but you are left with an amazing brew that is refreshing and delicious.
The cold brewing process is fairly simple. You are simply putting the tealeaves in cold water and extracting it at a very slow rate. In the tealeaf there are many flavour compounds and volatiles which extract at different rates according to temperature and time. Some compounds and volatiles will extract at different speeds and temperatures and therefore it is essential to be able to control the speed in which they extract, in order to obtain the desired compounds and volatiles which you want to obtain.

You will need:

  • 2 vessels (bottle or carafe)
  • 1 sieve or strainer
  • 1-liter cold water
  • 45-50g of loose-leaf tea



1. Pour your loose leaf tea into your empty vessel.

2. Boil hot water and pour over the loose leaf in order to rinse the tea leaves.

3. After a few seconds pour the hot water out using the strainer, whilst keeping the tea leaves in the vessel.

4. Fill your vessel with cold water. Let the loose tea leaves brew freely in the water.

5. Cover your vessel in order not to acquire any other odors and place your in the fridge for approximately 60-90 min.

6. Taste after suggested time. If preferred you can let the tea continue steeping for approximately 60-90 min more for a stronger result.

7. Once finished brewing, take out the vessel from the fridge and pour the tea through the strainer into the second vessel discarding the loose leaves from the brewed tea.

Your cold brew is now ready to quench your thirst and can be preserved for approximately 3-4 days with a lid.

When brewing tea in hot water the time difference in which the first compounds are being released and the last compounds being released is very small. This makes it more important to stop the brewing (i.e. extraction) at the right time to get the flavour profiles for your taste.

With cold brewing this difference is much larger. Between the first compounds being released and the later compounds being released your opportunity to obtain a flavour profile of your choice is simplified immensely.

The later compounds to be released in the tea tend to be the more tannic, bitter notes. For example catechins (the antioxidants in green tea, which contribute the health benefits but also contribute to the bitter notes in green tea), and therefore cold brew tea allows you to be able to attenuate the bitterness and tends to be less astringent. You can also choose to brew the tea stronger and have more of the theanine, umami and more of the vegetal notes that you desire. You can also get more of the high fresh notes without being burdened with the bitterness and astringency. This is why cold brew is used predominantly in green teas.

When cold brewing tea we recommend to start off by rinsing the tea in hot water first. The reason for this is twofold: 1. We want to sterilize the tea and remove any excess particles or dust that may occur in the tea. Since the tea will be steeping in cold water for a longer period of time we want to make sure that there is no chance of bacterial build up in the cold water. 2. Initially brewing the tea in hot water will speed up the extraction process. Especially in the case of tightly rolled teas such as gunpowder or certain ball rolled oolongs this will help the leaf to unfurl much quicker.

Upon serving the tea should be well chilled similar to a sparkling or white wine. The cold brewed tea can be served over ice but you risk diluting the tea once the ice melts.