In March I promised to write a little more about tea here and I was thinking of the cold-brewed tea I make year-round – too delicious to have only in the summertime.
This is one way, using loose green tea.
To make 1 liter (1 quart), measure one heaping tablespoon of tea leaves and place inside an empty teabag or tea ball, then cover with filtered water. Shake/stir. To maximize the taste, let sit at room temperature for 30-40 min but not longer, otherwise the tea’s bitterness will come out.
Above I used a Chinese “silver tip” tea but I’ve also used others, including this “bilochun”.
Then, overnight in the fridge and, voilà! Fresh, grassy and not a hint of bitterness.
Lovely with yoghurt (plain Greek blended with wild blueberries, a little bit of honey, ground flax seeds, sunflower seeds and pumpkin seeds), a banana and, naturally, mint. Santé!