Many teas should be cold brewed. Especially in the hot summer, a cold brewed tea is the most elegant and fun to relieve the heat and cool down.
Cold brewing tea is very simple. After washing the green tea, you can directly pour it into a mineral water bottle for cold brewing and enjoy it in about an hour. It should be noted that mineral water must be used, not pure water. Spring water has aura, and pure water is treated water, and the aura is “broken”. It is only suitable for industrial laboratories, and making tea will only spoil the tea.
For old white tea, the above brewing method can also be used, but there is no need to wash the tea. Old white teas, whether it is Baihao Yinzhen, white peony, or even Shoumei and Gongmei, all have tea tea, which is rich in various nutrients. After washing the tea, it is bound to cause the loss of nutrients.
For Pu’er and Fuzhuan, you need to wash the tea with boiling water, then control the water, and then put it into cold boiled water. It is best not to use tap water for Lengbaikai, but to use spring water. Water is the spiritual house of tea and the mother of tea. Pu’er and Fu bricks also need to be cold soaked for a longer time, usually put in in the morning, and best enjoyed in the afternoon.
There is also Phoenix Dancong, which requires a large amount of hot bubbles, and also needs to be brewed at high temperature and quickly out of soup. For hot brewing, a gaiwan or a large-diameter zisha pot should be used. After brewing, the tea leaves cannot be seen to stretch, but are just curled up between the bowls. For cold brewing, the amount of tea does not need to be large, and the strands of tea leaves are clearly visible in the bottle, which has an excellent look and feel, and avoids being picky about the tea-brewing utensils.
What are the benefits of cold brew tea? It is well known that, especially in tea gardens with less standardized management, more pesticides are sprayed. Although these pesticides are not easily soluble in water, there will be more or less residues under the urging of high temperature. Cold foaming can better avoid the penetration of pesticides.
In addition, there are many kinds of tea making processes. The fermentation, charcoal roasting and other processes may cause the tea to have some anger. Hot brewing is easy for people with dry body to get angry. Cold brew avoids this perfectly. The cold water dissolves the anger in the tea, making it more peaceful to drink.
The procedures of the above cold brewing methods are much simpler than those of hot brewing, but there is one shortcoming: they all need to wait, waiting for the “Jiamu” to slowly soak in the cold water, revealing the innermost feelings of each leaf. Fragrance. Good tea can’t be rushed, hot tofu can’t be eaten in a hurry, and cold-brewed tea can’t be eaten.
There is a slow life philosophy in cold brew tea. One summer, I was wandering in an ancient town in the south of the Yangtze River. Half a day later, the heat was unbearable, I was sweating profusely, my clothes were sticking to my back, and eating a lot of old popsicles didn’t help. Back at the old yard of the homestay, I took a glass bottle and brewed a bottle of cold-brewed old white tea. I came to drink it at night and felt refreshed. Especially on the bamboo chairs in the old yard, watching the lights all around, drinking cold-brewed old white tea, behind the yard, there are fireflies, and the good fun slowly flows in my heart.
The origin of cold brew tea can be traced back to the Ming Dynasty, and it is said that the inventor was Liu Bowen. At that time, Zhu Yuanzhang was marching to fight, and he was often dizzy. Liu Bowen found a mysterious ancient recipe from “Eighty-One Difficulties”, and brewed salvia and green tea together, and it was cold brewed, which cured Zhu Yuanzhang’s dizziness. Disease, the army gradually followed suit. Later, this technique spread to the people and became a way of life.
In this way, cold brew tea is another style of “Old Slow”.
