Cold tea making, that is, brewing tea with cold water, can be said to be a way to subvert the traditional tea making.

Office workers, students, drivers, mountain climbers, etc., wherever they go, as long as they can buy mineral water, they can enjoy delicious and healthy cold tea at any time. Of course, the aroma and taste of cold tea are different from that of hot water in teapot, and it is generally believed that the aroma and taste of tea soup are more natural than that of canned tea drinks on the market.

Traditional tea drinking culture is brewed with hot water, which can not only enjoy the elegant fragrance of tea, but also taste the sweet and mellow taste of tea soup, which is also a leisure hobby. With the accelerated pace of people's life, the lifestyle of making cold tea began to be widely accepted by the public.

In recent years, China developed cold water to leach raw Pu 'er tea, green tea and black tea, and Japanese developed cold water to leach green tea, and the sales volume increased year by year. Compared with the traditional tea-making technology, the processing technology of cold tea is characterized by prolonging the steaming time of fresh leaves, reducing the degree of fine kneading, and drying by high fire.

The benefits of cold tea:

1, tea leaves can reduce the release of tea tannins after cold soaking, reduce the bitter taste when drinking, and improve the taste of tea.

2. Because the body temperature of cold-soaked tea is higher than that of tea soup, ketones with fragrance molecules will gradually volatilize after the tea soup reaches the mouth, and the fragrance will be stronger and the whole mouth will be filled, and the throat rhyme will be stronger.

3. At normal temperature and low temperature, the contents of tea will be released at a very slow speed, and the sweet amino acid molecules will be dissolved first. Other beneficial components, such as catechins, tea polyphenols and cold tea, are not lacking. In cold water, it is difficult to release theophylline from bitter sources, and the caffeine content is less than three-quarters of that of hot bubbles.

Reference to the above content: Baidu Encyclopedia-Cold Tea Making