I cold brewed this because it’s been rather on the hot side here lately, which now that I think about it may be one of the reasons I’ve not been craving tea.
8 teaspoons of loose leaf to 2 quarts water, steeped in fridge for approx. 20 hours.
I think I could have gone longer. Next time I’ll try at least 24.
It’s a nice “iced” tea, but not very grapefruit-y at all. In looking back at my original note, I see that it wasn’t very grapefruit-y on the first taste either, when I tried it hot.
I’m a little disappointed. I’ve changed my view on grapefruit tea in general. I really like the way it works in tea, and in a variety of teas—black, green, oolong, white—even though grapefruit isn’t my first choice of citrus at the buffet table. (Perhaps because as a kid I was forced to eat it for breakfast, and there were times when it was somewhat frostbitten or otherwise unpleasant in terms of texture.) I had hoped that this would come out with a stronger flavor done cold. But it wasn’t to be.
Question for the cold brew veterans since I haven’t done this much, maybe three times. Is it unusual for the tea to float at the top of the container? By about hour 20 most of it had sunk, but there was still a fairly thick layer of floating tea at the top of the container. I put the tea in after the water. If I put the tea in first, would that make a difference?