Dare to be cool, with tea!

We are used to brewing tea in hot water adapted to all types of tea. Infusing in cold water however, although not nearly as common, can also bring out delicious flavours and enhance certain tastes. This is because no bitterness develops when you use this method. It is very easy to do, it works with any type of tea or tisane – the classics or the rare and precious – and it is perfectly suited to our busy lifestyles …

Precious essential oils

The flavours of a tea, particularly the essential oils, are naturally present in the leaves. These are soluble and even in cold water you can easily get a very tasty brew. In addition, cold tea leaves do not develop a bitter taste, because below 80° C, the polyphenols, which cause bitterness, are released in very small quantities. The amino acids and other vitamins, on the other hand, remain.

How to make a cold infusion: trust your intuition

• Use the quantity of tea or tisane recommended on the bag, tube or packet.
• Add a teaspoon to the amount above “for the pot”
• Place it in a teapot, a jug or a glass bottle filled with filtered water.
• Infuse in a fridge or at room temperature. Strain, taste and enjoy!

The infusion time may vary according to individual taste, the palate and your mood.

A few suggestions

Délice des fruitiers

Put three tablespoons of this dried fruits mixture into 1 litre of cold water and leave overnight in the refrigerator. Savour this intense, sun-drenched drink …

Sencha Premium

This harvest of the first leaves of spring, shaped into small dark green needles, releases a golden-yellow liquor with green glints when infused for half an hour. This exceedingly high-quality Sencha is perfect for a cold brew.

Yin Ya Cha

Leave these delicate golden black tea buds to infuse for between half an hour and an hour. The result is a perfect balance between delicate flavours and velvety notes.

The advantage of spring teas

The most precious teas usually come from the spring harvest. When the tea plants wake from their winter sleep they are bursting with essential oils, the source of most of the complex flavours that can be detected when tasting tea. The buds and young leaves, delicately hand-picked at this time, contain a very high concentration of essential oils. Making a cold infusion using a high-quality tea is really exciting; it will develop nuanced flavours which would be imperceptible when hot.

Tip:

When you are out for a walk or playing sports, think about putting a few tea leaves in your drinking bottle or bottle of fresh water. As the day goes by the day you’ll have pleasantly scented water with natural vitamins!