I know, I know. I’ll shut up soon guys, sorry!
I’ve been toying around with the idea of cold-steeping some of my flavoured whites, although from what I’ve read, many people are a bit reluctant to do this because the tea can easily become bitter. The idea first came to me when I saw that roswell strange steeped cantaloupe and cream from Butiki (I think she did a four hour cold steep) and it sounded like a great idea. When cold-brewing flavoured whites, what parameters have you guys found most effective?
Strange – I cold brew white all the time without any problems or even paying much attention, though I haven’t tried flavored versions. I just made a batch of Shang’s Wild White and probably left it for 12 hours or so in the fridge before straining it. It’s sweet and smooth and delicious. I’ve never had a cold brew become bitter – I use greens, whites, and some smoother blacks and leave it overnight.
I’ve often had trouble cold steeping white teas (flavored versions) and having them become maybe not bitter but intense in an unpleasant way. I have to use less leaf than I normally would for a cold brew, and max 8 hrs, but less is probably better.
Now for whites and greens I use 3tsp for 12oz of water, steeped 8 hrs. If I try that and it’s still too unpleasant I would go for less steep time.
Hmmm, so as with so many other things te-related, you really just have to playw ith amounts and times and such. I might try my first cold-brew experiment this evening.
I do a lot of cold steeping. I, for the most part, do not like whites are greens as a cold steep. Like Dinosara said, the flavour can become quite strong and unpleasant. When I do steep them, I keep the brew time short, 4-6 hours. I also use a little less leaf as compared to when steeping a black.
I’ve only ever cold steeped about 3 things, and one of them was an Adagio tangerine flavored white. It wasn’t a tea I loved in the first place and I was trying to get the flavor to come out more than it was hot, but the cold steeping didn’t seem to make it bitter. I think I just left it in overnight, like maybe 8 or so hours at the most.
I’ve been preferring to prepare it the usual way, let it cool down and stick it into the fridge. I love my whites, well most of them so hesitant to risk it.
I’ve been doing a lot of white cold steeps (and some green) and what I’ve learned is that, in addition to black teas, the flavours get very strong very quickly. Typically, I aim for my whites to be under 7 hours (as a max) – but 4 or 5 is usually perfect for a flavourful but not overwhelming cold steep.
My suggestion? Start with something you kinda of like and have a lot of, but NOT a favourite (in case you really dislike it). And just take a few sips every hour or so during the day until you find a good level of flavour. Don’t push it ;)