In the modern era, in the golden age of cold brew coffee and iced tea, the feeling of faint and dizziness of the hot summer days can be eliminated with a single serving. But, there is a significant chance for your iced tea to be too bitter or too dilute. Possibly due to pouring hot tea over ice, or brewing it hot and letting it cool afterward, which leaves a mouth-puckering, astringent tea.
Then how is the iced tea made?
Making it isn't difficult.
Things you need are tea leaves, lime, sugar, and a bit of citrus or any other herb (optional)
Well, let us help you to understand the science behind it.
When the tea is steeped in boiling water, it extracts a higher amount of tannins, making the tea bitter. When the hot-steeped tea is subjected to chill in the refrigerator, that bitterness of the tea becomes even stronger. By steeping tea in cold water, the tannins can be kept at bay. Thus, the resulting cold-brew tea becomes much smoother and sweeter than its hot-steeped counterpart—without adding lots of sugar.
The technique: put one teaspoon of tea leaves in a cup of water, let the container sit at room temperature for about an hour, and put it in the fridge overnight. Strain it in the next morning. We recommend using one teaspoon of tea leaves for every cup of water and four to five teaspoons for a liter carafe or bottle or using three to four bags per liter of water instead.
Ice Brew method
ice brewing is also known as kouridashi-style brewing, a Japanese method of frigidly cold water extraction. With this technique, the tea is brewed as a big block of ice melt. "The concentration of the tea depends on the coldness off the water and the contact time of the tea leaves and water.
The method: Put a big ice cube at the bottom of a rock glass, and drizzle a few drops of water on the ice cube to trigger the melting.
Drop between one teaspoon of tea leaves into the cup (on top or underneath) and let the ice melt for 20 to 30 minutes. Strain out the tea leaves.
Shortcut: Put three ice cubes in a rocks glass and add about ¼ cup of water that's just below boiling. Add between one to two teaspoons of tea leaves, and let that steep for about six minutes.
1. tea leaves
Any type of tea can be used with the cold brew method, including oolong, green and white teas, as well as herbal and fruit infusions. Sometimes the herbal tea might be fruity or quite nutty. Hence you can add some green tea into the mix instead of herbal tea or in addition to the black tea.
If brewing a flavored or fruit-infused teas, just think about what flavors will enhance the taste of your pie or a punch: a few scoops of mango tea, a few of cherry, a combo of peach, raspberry, and green tea or Mint tea will become a great choice, anything you like will probably be delicious.
cold-brew tea is all about making an infused concentrate and diluting it just before consumption. So using 4 cups of water for one batch of chilling mix will help take up less space in the refrigerator.
3. Cover and chill for hours
The tea can be chilled from 4 to 48 hours. A brilliant cold brew will be made, and when steeped over for an extended period, the drink will stay smooth and refreshing at the time you to tend to it. Because cold brew tea uses cold water, the tea infuses more slowly over a longer and this slower, but the longer process is capable to extracts more flavor and antioxidants from the tea leaves and produces a milder and smoother taste, which is also often sweeter, with no hint of the bitterness associated with over-brewed hot infusions
4. make simple syrup, while the tea is chilling
It can satisfy your thirst and tastebuds without any added sweeteners or preservatives. But, for a sweet tea route (popular type), you may want some sweetener. As the tea is cold, it will be challenging to dissolve the sugar directly into it. Instead, the simple syrup can be made to mix with the tea by adding equal parts sugar and water to add to the tea once it is ready to serve. About 1/3–1/2 cup simple syrup will be enough to sweeten 8 cups of tea.
Liquid stevia or honey can be used to sweeten the tea.
5. Strain or remove the tea bags
If tea bags are used to make the tea, when removing them,make sure to squeeze the liquid absorbed to those tea bags back into the cold-brewed tea concentrate. If loose tea is used, instead of teabags, strain it using a strainer such as a fine-mesh sieve, a tea strainer, a colander lined with cheesecloth, or a funnel or Chemex with a coffee filter.
If a concentrate is made, pour it into a serving pitcher along with 4 cups more cold water, or leave it as it is, and dilute as you drink it. A seltzer or lemonade can be used to dilute.
6. Dilute and sweeten
the cold-brew tea has a naturally sweeter taste than hot-brew tea. Thus it requires less amount of sweetener. It can be added to the whole batch at once, or a large creamer pitcher of sweetener can be used to let the tea drinkers sweeten their serving of tea as they please. A squeezed citrus or a touch of mint can be added at this time to enhance the taste accordingly.Here are a few more possible additions Lemon or orange wedge Milk of choice Fresh mint or cilantro Fresh ginger Cucumber slices Splash of lemonade Coconut sugar, simple syrup or stevia (stir well or shake in a Mason jar to combine) Spirits for an adult brew