Cold-brewed tea

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.

P1060020 cropped lower res copyLovely 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!


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