TheTeaGuy said

Cold-brewing vs. Traditional way

Hello all,

I am doing some experimenting with all things tea, and was wondering what your opinion is on this topic. I have heard some people state that when they prepare iced tea, they usually do it by cold brewing so that it produces a ‘rounder’ flavour. By rounder I imagine they mean more full, not as sharp or strong? Anyways, have you found that this technique produces a better iced tea or does it not matter? I currently do the double strength thing and pour over ice.


7 Replies

So far I’m finding that it’s just a case of different teas, different qualities. Some I like hot brewed and can’t stand cold brewed and some vice versa, and some I like both ways though the flavors are quite different.

So, personally, I can’t say a specific for-all answer. Depends on the tea for me.

MegWesley said

I have just started experimenting with cold brewing. What I found so far is that you need to use more teabags for a stronger flavor. My boyfriend made some cold brewed tea before and it tasted a little flat to me. I’m not sure if that was the tea or how it was brewed.

My family usually does the double strength and pour over ice too.

Angrboda said

I tend to do it cold-brew mostly just because it’s easier. I’ve tried both ways, but I can’t really say I’ve detected a huge difference in flavour.

When you cold-brew tea, it releases a lot less caffeine into the brewed tea. If you brew it hot, it will have the normal amount of caffeine. Cold-brewing also takes anywhere from 3-10 hours for the flavor to really come through. I prefer hot-brewed simply because it’s faster and caffeine isn’t a concern for me. I agree with Angrboda that I don’t really notice a big difference in flavor, except that sometimes cold-brewing makes the tea less bitter tasting.

Frolic select said

I only cold brew because I don’t have ice. Sometimes i do really long brews, up to 48 hours with honeybush.

I either make iced tea by cold brewing overnight (using the same amount of leaf that I would for hot tea) or by boiling hot water and letting it cool in large quantities (usually a gallon at a time).

I have to stretch my tea leaves due to being a poor college student, so I can’t add double the leaf and add ice or I would not be able to afford my habit!

Flavor-wise I only notice that cold brewing is often smoother and less astringent – it’s virtually impossible to oversteep teas when cold brewing because of this (that has been my experience, at least). So if you have a notoriously finicky tea it might be worth a shot to try cold brewing to avoid an oversteeped cup…

TheTeaGuy said

Yea, I will be experimenting for sure. Thanks for the feedback!

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