Cold brew tea is the perfect match for summer,
Who's against challenging summer with cold brew tea?
“Tea that doesn't scald is no better than cold water,”
Does cold brew tea harm the stomach and ruin the tea?
Is drinking cold brew tea a betrayal of traditional tea?
Cold brew tea is still considered “non-mainstream” in our country. However, its existence has some merit. Some say promoting cold brew tea in summer is to sell tea, follow trends, attract traffic, or simply because it tastes good.
So,
What are the pros and cons of cold brew tea?
How can we control the brewing time?
How can we enjoy cold brew tea while maintaining health?
The Origin and Evolution of Cold Brew Tea
Cold brewing seems to have gained popularity in Japan and Taiwan, but in fact, the tradition of brewing tea with cold water has long existed in regions like Xiangxi and Yunnan in China.
“Cold water brews tea slowly but surely,” this proverb not only captures the essence of cold brew tea but also embodies a profound life philosophy.
Tang Dynasty |
The earliest records mention Tang Dynasty's “Yinzi,” which closely resembles today's herbal teas, made purely from plants and used to relieve heat and cool down the body.
The term “Yinzi,” often abbreviated as “Yin,” is most frequently found in the Tang Dynasty's “Qianjin Fang” by Sun Simiao. These drinks were made from fruits, fragrant spices, and medicinal herbs, with a wide variety of types.
Song Dynasty |
In the Song Dynasty over a thousand years ago, people could enjoy cold drinks during the hot summer months, with a richness and variety that rivals today's trendy milk tea shops.
A type of drink called “Shushui” was particularly appealing. People would boil water, pour it into bottles, add fragrant spices such as perilla, cardamom, cloves, and osmanthus, seal the bottle, and let it sit for several hours or days before drinking. Does this sound similar to today's cold brew tea?
The imperial court at the time even established a specialized department called “Bingjing Wu” dedicated to researching cold foods to cool down and relieve heat. “Ice tea” was a summer beverage in the Song Dynasty, with experts speculating there might be two methods of preparation: one involves mixing loose tea with ice, while the other involves grinding loose tea into powder, then adding ice to create “ice tea.”
Yuan Dynasty |
In the Yuan Dynasty, a beverage known as “Keshui” appeared on the market. The Mongols, during their western conquests, encountered a sweet and sour fruit drink in Central Asia, which they found very refreshing. They brought back both the drink and the trees that produced it to central China.
Ming and Qing Dynasties |
By the Ming and Qing dynasties, the ice storage industry had become quite developed, and ice was relatively inexpensive.
Juice drinks started in the Ming Dynasty, where fruit and vegetable beverages were referred to as “Keshui.” In Ming Dynasty works such as “Compendium of Materia Medica” and “Agricultural Administration Complete Book,” “Keshui” refers to beverages, akin to today's diluted fruit and vegetable drinks like orange juice and coconut milk.
Today, “Yinzi” continues to be popular, with one of its modern incarnations being new tea drinks and cold brew tea.
What to Brew?
How to Brew?
(Brewing Guidelines Included)
Modern cold brew tea involves immersing tea leaves in cold water, leaving them at room temperature for 3-4 hours (or refrigerating them), making the process simple and convenient.
⚪️ Green Tea:
Water-to-tea ratio: 1:100 – 1:150
Brewing time: 4-6 hours
For a fresh and crisp taste: Anji White, Biluochun, Shucheng Orchid, Lu'an Melon Seed, etc.
Heavily stir-fried green teas with too much fire aroma are not recommended.
For a fresh, mellow, and sweet taste: Enshi Jade Dew, Japanese Sencha, Japanese Gyokuro
⚪️ Yellow Tea:
Water-to-tea ratio: 1:100 – 1:150
Brewing time: 4-6 hours
Yellow Bud Tea and Yellow Small Tea are recommended.
⚪️ White Tea:
Water-to-tea ratio: 1:100 – 1:150
Brewing time: 4-6 hours
Silver Needle and high-grade Peony teas are recommended, but older white teas are not recommended.
⚪️ Oolong Tea:
Water-to-tea ratio: 1:100 – 1:150
Brewing time: 6-8 hours
Heavily roasted Wuyi Rock Tea and Tungting Oolong are not recommended.
Taiwanese High Mountain Tea, lightly roasted Fujian Southern Oolong, Phoenix Dancong, and Oriental Beauty Tea are recommended. Honey-scented Red Oolong, when cold-brewed, has a distinctive aroma.
⚪️ Black Tea:
Water-to-tea ratio: 1:100 – 1:150
Brewing time: 6-8 hours
Fresh, sweet, and highly aromatic black teas taste better when cold-brewed.
Darjeeling, Ceylon, and other foreign high-aromatic black teas, as well as honey-scented black teas, are highly recommended.
⚪️ Dark Tea:
Water-to-tea ratio: 1:100 – 1:150
Brewing time: 6-8 hours
Tightly compressed teas require hot water to unfurl the leaves, and the taste is usually average, so they are not recommended. Young raw Pu'er with strong stimulation is also not recommended.
⚪️ Flower Tea:
Water-to-tea ratio: