in the kitchen

Slow & Simple

By Liz Sniegcoki | April 03, 2017
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Cold-brew teas

Cold-brewing is hot! Cold-brew coffee has been in spotlight for months, and now cold-brew teas are joining the craze.

What makes cold-brew so special? It’s all about the slow extraction ... tea leaves are steeped in cool water for an extended period of time, allowing the leaves to release their flavor slowly and resulting in a purer extraction than hot-brewing. The method creates a smooth, well-balanced tea without bitterness. And it’s super simple to make!

You can cold-brew tea in the refrigerator using a Mason jar, or any 32-ounce container. Before steeping, rinse tea leaves briefly in cool water to remove any dust or impurities. Add 2 rounded tablespoons of loose-leaf tea (green, white, oolong, and herbal are best for cold-brew), or 2–3 tea bags, to 32 ounces of filtered water. Steep the tea for at least 2 hours, up to overnight, in the refrigerator. For a faster cold-brew, steep leaves at room temperature for 15–30 minutes. Strain the leaves before serving straight, or over ice.

Article from Edible Sarasota at
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