Cold brew tea
{{Short description|Brewing method and product}}
File:冷泡茶 - Cold Brew Tea (27043674170).jpg and black tea]]
Cold brew tea is tea steeped in cold or room temperature water for an extended period of time. The process brews the tea leaves slowly, using time rather than temperature to release the flavors.
Cold brewing tea is a practice which comes from Japan,The Art and Craft of Tea: An Enthusiast's Guide to Selecting, Brewing, and Serving Exquisite Tea, Joseph Uhl, Quarry Books, 2015, page 137 where it is believed to gently extract flavors from the tea, as hotter brewing can scorch the tea, creating a bitter taste.
Method
The ratio of tea to water is typically 40% tea to 60% water depending on the desired strength.{{Cite web|title=Keep it Chill With Cold Brew Tea|url=https://www.hackberrytea.com/blogs/tea-education/keep-it-chill-with-cold-brew-tea|access-date=2020-12-30|website=Hackberry Tea|language=en}}{{Clarify|date=September 2024|reason=Is this weight ratio or volume ratio?}} Cold brewing requires a much higher quantity of tea to ensure that enough flavor is extracted into the water. The steeped tea is usually left to brew in room temperature or refrigeration for 16–24 hours.
Chemical composition
Cold brewed white tea is shown to have higher amounts of antioxidants when compared to hot brewed.{{cite journal | doi=10.1016/j.foodchem.2009.09.049 | volume=119 | issue=4 | title=Hot vs. cold water steeping of different teas: Do they affect antioxidant activity? | journal=Food Chemistry | pages=1597–1604| year=2010 | last1=Venditti | first1=Elisabetta | last2=Bacchetti | first2=Tiziana | last3=Tiano | first3=Luca | last4=Carloni | first4=Patricia | last5=Greci | first5=Lucedio | last6=Damiani | first6=Elisabetta }}