Brewing tea with cold water can quench thirst and reduce the content of tannic acid and caffeine, which is more beneficial to health. In addition, tannic acid will change differently due to the baking process of tea. Usually, the higher the degree of fermentation, the less tannic acid it contains, and the more vitamin C it loses. Unfermented green tea has higher tannic acid content and more vitamin C.

Disadvantages: not all tea leaves can be soaked in cold water, and some tea leaves can't be soaked in cold water, which wastes tea leaves. Generally, tea with low fermentation degree, such as green tea, is used for drinking water and making cold tea. Tea with high degree of fermentation includes black tea and Pu 'er tea. This kind of tea is not suitable for cold soaking.

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It is suggested that tea can be soaked in cold water with the ratio of water 1 50, and put in the refrigerator for 4 to 8 hours, which will be a handy idea in life as a portable tea to quench your thirst.

Caffeine in cold tea is higher than that in hot tea, especially in Chinese-made Bailongjing tea. In addition, compared with hot bubble and cold bubble, hot tea soup is lighter in color and milder in aroma than cold tea.

Baidu encyclopedia-cold tea

People's Network-Which teas are suitable for cold brewing?