If you brew pots and pots of iced tea to get through the summer heat, here’s a way to do it that requires no hot water.
Instead of brewing tea the conventional way, in boiled or near-boiled water, do it via cold infusion. The tea steeps in cold water—really!
The process might sound strange, but it works and can produce even more highly-flavored tea.
Results are more noticeable depending on the type of tea used. Cold infusion shows Darjeeling tea to better advantage, for example.
INFUSE OTHER FLAVORS
You can add another layer of flavor by infusing herbs or fruits with the tea.
Mint is the herb standard-bearer for tea; but if you have other sweet fresh herbs at hand (such as basil, lemon basil or rosemary), use them. Crush the herbs in your hand first, to release the aromatic oils.
Or, slice in some stone fruits—cherries, nectarines, peaches, plums or nectarines.
THE DIFFERENCE BETWEEN COLD INFUSION TEA & SUN TEA
Sun tea is a similar process: tea made with cold water instead of hot water. The difference is that it is placed in a sunny location to steep, and the warmth of the sun speeds up the steeping process.
To make sun tea, follow the same instructions as for cold infusion, but let the tea steep in the sun for four hours—on a window ledge, the porch or other sunny spot. Then refrigerate.
As with cold infusion tea, experts note that the gently slow-brewed, tea has stronger flavor than conventionally hot brewed tea.
Let us know how you like it!
Find more iced tea recipes in our Gourmet Tea Section.
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