Cold Brewing Tea
What is Cold Brewed Tea
Cold brewed tea is tea steeped in cold water for an extended period of time. The process brews the tea leaves slowly, using time rather than temperature to release the flavors. Free form catechins(antioxidants) and tanning acids, which are good for the human body, are more dissolvable and readily released in cold brewing as opposed to regular hot brewing. In addition, the amount of caffeine released from cold brewing tea is only half of the caffeine released from regular hot tea brewing.
Cold Brewed Sencha Green Tea. Click to view product.
How to Cold Brew Tea
- Use cold water or iced water to brew tea. (It takes longer to brew tea with iced water).
- Ratio of tea leaves to water is usually 1:50 by weight (you can adjust the ratio according to your taste).
- Put loose tea or tea bags into a water container filled with cold or room temperature water.
- Put the container into the refrigerator. * Do Not Put It In Freezer
- Tea leaves which come in stripped form such as green tea, black tea or flat/wavy Oolong tea (Pouchong) should be brewed in the refrigerator for at least 4 hours. We recommend 4-12 hours.
- Tea leaves that are rolled such as Jade Oolong and Ti kuan Yin should be brewed in the refrigerator for at least 6 hours. We recommend 6-12 hours.
- Strain the tea leaves and enjoy the refreshing cold brewed tea. And if you have excess tea left over, put it back to the refrigerator (remember to strain the leaves).
Video demonstrating how to cold brew using Moroccan Mint Tea. Click here to view product.
Making iced tea is easier than ever with this Mist Iced Tea Jug from Forlife Design, ideal for both cold brewing and traditional iced tea brewing.
A bit of history
Cold brewing, steeping tea slowly in cold water, is a gentle way to make a smooth, refreshing pitcher, and glass lets you watch the color develop as the tea steeps.
Good to know
The 0.5 mm stainless steel filter catches tea leaves for smooth pouring.
A double-ring silicone gasket keeps the lid secure while serving.
Made of true borosilicate hand-blown glass that can take both hot and ice-cold water.
The filter and gasket come apart easily for cleaning.
How to use
For cold brew, add loose-leaf tea to the filter, fill with cold water and refrigerate for several hours. For traditional iced tea, brew it hot and strong in the jug, then add ice.
At Beantown Tea & Spices, we focus on quality tea and tea essentials at affordable prices. Explore more in our Tea Accessories collection, or browse our Tea Info brewing guide for more iced tea ideas.
Nutty, creamy and mellow, Kukicha is a traditional green tea from Japan. Our Kukicha uses a Sencha and Gyokuro base with both young leaves and stems.
History & Heritage
Kukicha means "stem tea" and is sometimes called twig tea. It has humble roots: it was traditionally made from the stems and stalks left over from processing leaf tea, a frugal way for farmers to make use of every part of the harvest. What began as a thrifty everyday drink has become a well-loved tea in its own right, prized for its gentle, sweet character. Bancha, the later-season harvest, is another of Japan's traditional everyday teas, and like Kukicha it reflects a practical, nothing-wasted approach to tea.
Interesting Facts
The Gyokuro base leaves enhance the umami (a Japanese term for savory flavor) and give the tea a unique flavor profile.
Kukicha is very low in caffeine, among the lowest of traditional teas.
In Japan it can even be mixed with juice to make a children's drink.
Stems give the tea a lighter color and a naturally sweet taste.
Tasting Notes & Pairings
It brews a flavorful cup that is nutty and slightly creamy, with very little bitterness. It is easy to enjoy any time of day, including the evening. Pair it with rice dishes, roasted vegetables, or simple rice crackers. Its soft sweetness also makes it a lovely iced tea in summer, and a gentle choice for those who find other green teas too grassy.
Brewing tips (general guideline): use 1 heaping teaspoon (about 3 g) per 8 oz of water at 175–185°F, steeped 1–3 minutes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Kukicha is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Our Sencha Superior is a wonderful tea for everyday drinking as well as special occasions. The young leaves are plucked in early spring and steamed to seal in their freshness.
History & Heritage
Sencha, Japan's most popular tea, owes its modern form to Nagatani Soen, a tea farmer in Ujitawara near Kyoto. In 1738 he developed the method of steaming fresh tea leaves and then rolling and drying them, which produced a brilliant green tea with a fresh aroma. The tea was later brought to Edo, now Tokyo, where it became a sensation. Shizuoka Prefecture, home of this Sencha, has since become Japan's best-known tea region. Before Soen's method spread, much of the tea drunk in Japan was brown and coarse, so his bright green Sencha was a revelation. The tea merchant Yamamoto Kahei is credited with selling it in Edo, where its fame spread quickly.
Interesting Facts
The rolling process gives the leaves their fine, needle-like shape, often called "spider legs."
Our Sencha Superior is a Spring Sencha from Shizuoka Prefecture with a very bright infusion.
The same leaves can be infused up to 3 times.
Tasting Notes & Pairings
Fresh, bright and gently sweet, with the clean, grassy-green character that makes Sencha so refreshing. Pair it with sushi, steamed vegetables, rice crackers, or a light lunch. It is a tea that rewards care: use cooler water and a short steep for a sweet, smooth cup.
Brewing tips (general guideline): best brewed with 1 heaping teaspoon per 8 oz of water at 160°F for 2 minutes. Do not over-brew. Adjust to taste.
Like every tea at Beantown Tea & Spices, Sencha Superior is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.
Stunning leaves, a fragrant cup and a perfect balance between green and black tea: this Jade Oolong is entirely handmade in Taiwan.
History & Heritage
Taiwan, once known to the West as Formosa, became famous for oolong in the 19th century. Tea plants and know-how came across the strait from Fujian, and in the 1860s the British merchant John Dodd began financing local farmers and processing their tea. In 1869 he shipped Taiwanese tea directly to the United States, and "Formosa Oolong" soon became a sought-after name. Oolongs follow almost the same production as black tea; the major difference is a much shorter oxidation, which is why oolongs are often called semi-fermented teas.
Interesting Facts
Formosa Jade Oolong undergoes a 60% shorter fermentation period than black tea, resulting in a 20–25% fermented oolong with qualities of both black and green teas.
Our Jade Oolong is grown at 1,000 to 2,000 feet.
Like all oolongs, the same leaves can be infused multiple times.
Tasting Notes & Pairings
When infused, the tea is complex: smoother than black tea, less grassy than green tea, with a balance and harmony that is almost orchid-like. We recommend drinking it straight, without milk or sugar, to appreciate its subtle complexities. Pair it with steamed fish, fresh fruit, or a light lunch.
Brewing tips (general guideline): use 1–2 teaspoons (about 3 g) per 8 oz of water at 185–205°F, steeped 3–5 minutes. The same leaves can be infused several times, with each cup revealing new notes. Adjust to taste.
Like every tea at Beantown Tea & Spices, Jade Oolong is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Oolong Tea collection, or pair it with our tea accessories.