COLD-BREW VS. ICED TEA
Cold-brew and iced tea present two distinct ways to enjoy cold tea but are often mistaken as being alike. Each method aids its own chemical process that extracts from loose leaf tea; a different combination of health benefiting compounds, as well as, a flavor profile particular to each brewing method.
Continue reading to find out what makes cold-brew tea and iced tea so uniquely special.
A simple and fail-proof technique of steeping tea for a longer period of time in cold water.
Since there is no heat involved in this brewing method, certain chemical compounds are not extracted from the leaves. For instance, caffeine and tannins, which lend tea its bitterness. This results in a low-caffeine and naturally sweet infusion with more complex notes that your standard hot brew.
HOW TO COLD-BREW
Cold-brewing tea made easy with P & T’s cylinder pot.FOLLOW THESE STEPS
COLD-BREW PREMIUM TEAS
Cold-brewing premium teas with a robust and complex leaf structure offer a great way to unravel a myriad of new flavors.
Among our favorite cold-brewing leaves at P & T are our somewhat grassier Japanese Kabusecha green tea, Daikoku; the Korean Maia’s Pick, with its nutty protein aroma, or the molten buttery rich Silver Sindano from Kenya. You’ll also find that our Taiwanese Oriental Beauty and gamma-amino-acid rich Gabacha unfold a highly seductive sweetness for the ultimate refresher on hot summer days. Enjoy!
Iced tea is not gone without in scorching summertime, particularly in America’s deep south.
Traditionally served in mason jars with a generous dose of sweetener. It involves brewing tea hot, with the usual consideration on time and temperature of infusion and serving it over ice. It retains the flavor characteristics we know and fancy and offers a great way to enjoy our favorite teas all throughout the year.
GIMME SOME SUGAR BABY
The sweet, sweet story of the iced tea tradition in America’s Deep South.READ MORE
There’s plenty of room to experiment with herbs, flowers or fruits.
HIBISCUS & ELDERFLOWER ICED TEA
- 8tsp (16g) Red Hibiscus
- 1L Water at 100°
- 80ml Elderflower syrup
Measure 8tsp Red Hibiscus into a large cylinder pot. Pour into the pot, 1L of water boiled to 100° and after 4 minutes of brewing, decant into a separate vessel. Measure out 100ml Elderflower syrup (we used Monin’s) and add it to the infusion. Stir well. If you want to enjoy the tea icy cold, store it in the refrigerator until it has completely cooled down, then serve the tea over ice. Enjoy!