Tea leaves are soaked in high-temperature water for a long time, just like boiling with warm fire, tea polyphenols, tannins and other substances will be leached out in large quantities, making the tea rich in color and bitter. At the same time, due to the high water temperature, the aromatic oil in tea will volatilize in large quantities, and tannic acid and theophylline will seep out in large quantities, which not only reduces the nutritional value of tea, reduces the tea fragrance, but also increases harmful substances.

The advantages of cold brewing tea are: firstly, it can prevent the water temperature from being too high, caffeine, tea polyphenols and other substances from dissolving out too quickly and too much, which will stimulate the stomach and make the tea taste bitter; Secondly, it can avoid the discoloration of tea and tea soup and the destruction of vitamin C caused by hydrothermal oxidation at high temperature.

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In life, green tea and light fermented oolong tea are used for cold soaking, with sweet and refreshing taste, green color and great aesthetic feeling. It is best to use the new tea of that year as the tea for cold soaking. The tea-making water can be cold boiled water, mineral water or pure water, and it is best to use mineral water, so as to drink the natural and mellow taste.

It is best to drink tea after soaking for 4-6 minutes. Therefore, 80% of caffeine and 60% of other soluble substances have been soaked out. If the time is too long, the tea will be bitter. Tea boiled in thermos bottles or stoves for a long time is prone to chemical changes and should not be drunk again.

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