Name That Tea
Try a sample of this delicious sencha–style loose leaf green tea with cherry blossoms & rose petals, then let us know how much you like the tea and what you think we should call the brew.
The prize is unbelievable, but no details are available at this time. You can submit entries at our Tea Tasting Room at Selby Gardens, at the Sarasota Farmer’s Market on Saturday morning, or our Facebook Page “Local Coffee + Tea—Tea Journey.”
Entries will be accepted through March 31st, and the winning name will be announced on April 1st.
Thanks for playing!
Cold Brewing Loose Leaf Tea
Cold Brewing Loose Leaf Tea. In Florida, we never really experience the depth of winter weather that the rest of the US must endure. Consequently, we continue drinking iced tea all year round. According to the USA Tea Council, 85% of Americans choose to drink their tea iced, so there is still much-iced tea drunk this time of year.
Cold brewing loose leaf tea is simple and yields consistent results with little effort involved. This method of brewing is for true teas. It may work for some herbals, but our experience is not a suitable method for making iced Rooibos as this requires hot water to release flavor.
Please do not limit yourself to a particular tea: we cold brew black, oolong, green and white tea with equally good results. You may be surprised at an Earl Grey, and even our Lapsang Souchong is excellent cold brewed.
Cold Brewing Tea
Let’s get started.
- Good water always makes a difference. If your local water is heavily contaminated with chlorine, this will affect the final taste. Choose filtered water for the best results.
- Quality loose leaf tea will give you the best taste, but this is also a good way to use tea bags you have had in your pantry for too long. Life is too short to drink lousy tea, so mix and match and use it!
- Next, you will need some T Sacs. Put your tea in the T SAC, but don’t pack it too full to allow room for infusion and flavor to release. Use a second T SAC rather than overpacking. A tea maker such as the Timolina or Magic Filter works exceptionally well.
- The quantity of tea will depend on your personal preference but as a guide. We use 30gm or around 1 oz of tea per gallon. This works out to a teaspoon for 8-10oz of water if you are making a smaller quantity. We suggest you try different measurements and times to achieve the taste you like the best.
- Fill a sealed container with cold water and place the T sac with the tea in cold water, and then straight into the refrigerator for a period of 10-18 hours or longer. The tea will be deeper in color and flavor if infused for a longer time. Take the tea out of the water after 24 hours as we have found leaving the tea in the container will cause the tea to spoil faster.
Slow and Gentle
This slow, gentle process results in a much smoother, naturally clear, clean, and sweet-tasting tea that will last for 3 days. Do not be tempted to keep your tea too long and risk the possibility of spoilage. We are confident this is unlikely to happen as you will love the taste so much you will want to drink more!
Make up a gallon right now, and enjoy it tomorrow.
And in our Newsletter #4 Why Loose Leaf Tea is Better, we share a story from a customer who steeps her tea three times, two times using this Cold Brew method, and then uses hot water for the last steep.
Oxidation vs. Fermentation
I have been puzzling this one for some time! Oxidation v Fermentation.
Why do some tea texts refer to Oxidation and others to Fermentation?
I found an exceptional description of this process on Wikipedia. The link for this tea lover’s article is here. The processing chart for the different teas is brilliant.
Here you go…
OXIDATION is the process of chlorophyll in tea leaves enzymatically breaking down. Tannins are released or transformed. Referred to as FERMENTATION in the tea industry, however, no true fermentation happens. No energy is generated in this process, and micro-organisms do not drive it. In other tea processing steps, for example, aging, microorganisms are used actually to carry out fermentation.
Each tea producer picks when to stop oxidation. This may be anywhere from 5-40% oxidation for light oolong teas, in darker oolong teas 60-70%, and in black teas 100% oxidation.
FERMENTATION (tea). The term used for the aerobic treatment of tea leaves to break down certain unwanted chemicals and modify others to develop the tea’s flavor.
Oxidation v Fermentation? In conclusion, I am not sure if this clarified anything. I guess it all boils down to the same thing…Keep Sipping.
the Tea Lady