One is hot, and the other is cold, never mind.
We all know that hot water can bring out the taste and aroma of tea,
but also has the risk of bringing out a bitter and astringent taste-depending on the quality of the tea.
A wonderful hot brew experience
Making tea is a process of interaction between tea and water.
The better the tea, the more complete the aroma and taste factors in the tea tissue are preserved,
and all unpleasant tastes will be removed; the poor quality tea is the opposite.
Therefore, the better the tea, the easier it is to brew, and the easier it is to enjoy delicious tea.
An experienced tea maker will consider the weather, temperature, and air humidity of the day;
and the type and capacity of the tea set used for brewing, determine the appropriate water temperature, and brewing time.
Therefore, even poor-quality tea leaves can be brewed into tea with an elegant aroma and mild taste.
“Dead” tea under hot brew
In my birthplace, and the black tea producing area you saw on Mindlake Tea, Taiwan is where Baozhong (a kind of oolong), high mountain tea, and black tea are produced.
If Baozhong Tea and high mountain Tea are brewed with boiling water, they will emit a “green taste,” similar to the taste of vegetables when blanched in boiling water. Or the smell of Gyokuro in boiling water.
This kind of tea is brewed in boiling water in Taiwan, and we think it is “dead.”
“Dead” tea will bring out all the flavors, good or bad, in this brewing, and become a pot of chaotic smell, bitter and smooth taste, which is not ideal;
The aroma and taste will not be brought out in the subsequent brewing because, in the first high-temperature brewing, all the taste and aroma molecules are lost.
Avoiding failure—Here comes cold brew!
For the majority of tea lovers, whether it’s because of fear of trouble or other reasons, not every time can brew the ideal tea.
Therefore, when cold-brewed tea appeared in front of people, it was immediately accepted.
Tea leaves, a suitable container, and a fridge, you can get a pot of good quality tea in one night.
After long-term contact between tea and water, it will slowly and steadily release flavor factors and some aromas. The odor factor that only appears at high temperatures does not appear in ice water.
It is a great boon for people who are afraid of making mistakes and want to drink good tea.
Long waits and lack of aroma are the disadvantages of cold brewing tea. Those who want to enjoy the beauty of tea fully may find it a pity.
Hot brew and cold brew, which type do you prefer? Would you mind sharing your thoughts.
Thank you, and have a good tea.