Cold brew extracts differently — slower and at lower temps, which draws out sweetness and amino acids (L-theanine) while leaving behind most of the bitter tannins. The result is genuinely smoother and sweeter than hot-brewed tea cooled down. Simple method: 2-3g per 200ml cold/room temp water, covered container, fridge for 6-8 hours. Strain and drink.
Best teas for cold brew, in my experience: 1. White tea (Silver Needle, White Peony) — incredibly clean and sweet 2. Light green teas (Gyokuro, Kabusecha) 3. Lightly oxidized oolongs 4. Some black teas (Darjeeling first flush) Stay away from heavily oxidized or roasted teas for cold brew — they don't translate as well.
Room temperature cold brew (12h) vs refrigerator (8h) produces noticeably different results — room temp extracts slightly more and can be slightly stronger. Both are valid. I do 4°C fridge, 8 hours, for the cleanest result.
Tried Silver Needle cold brew last night. Left it in the fridge 8 hours. The sweetness is insane — like cucumber melon water but it's just tea leaves. Definitely not a trend, this is legitimately a different and better product for some teas.
