Which Tea is good for cold brew?

 A good cup of cold brewed tea has a naturally sweet aroma and a sweet taste without the addition of sugar. The potency of tea leaves increases greatly when cold brewed, but cold brew tea is more demanding, and not every tea is suitable for the cold brew method.

1) New teas

In terms of how the taste of cold-brewed tea is achieved, if you want to make tea naturally tasty in a simple and brutal way (cold water + tea), without bitterness or astringency, the type of tea used for cold brewing must be preferable to those that have a relatively fast precipitation rate of inclusions. All things considered, new teas, especially those picked in the spring, meet this requirement.

The accumulation of rich and full-bodied inclusions allows for the rapid release of a rich, sweet and aromatic taste in a short period of time.

2) Less fermented teas

From this point of view, green tea, oolong tea, and white tea are more suitable for cold brewing, while such teas as Pu-erh tea and black tea are not. Due to the high fermentation of the tea leaves, the special characteristics of the Yunnan large-leaf tea variety, and the high boiling point aroma of the tea leaves, it is usually counterproductive to use it for cold brewing, as it will not only increase the bitterness and astringency of the tea broth but will also be detrimental to the release of the tea aroma and taste, making it difficult to obtain a pleasant taste experience equivalent to or similar to that of drinking Puerh tea (hot tea).

3) Loose Tea

Compared to tightly pressed tea, loose tea is quicker in flavor and better in brewing.

Tea to water ratio: 1:50, i.e. 1 gram of tea in 50 ml of water, of course, tea lovers can also increase or decrease the amount of tea according to their personal taste preference, in order to make the tea taste moderately strong and light.