Arbor Teas wrote: Of course, there are pros and cons to brewing tea this way. Cold-brewing will produce a lighter-bodied tea with less astringency and bitterness, as this method draws out a fewer tannic compounds, which is great for a mellow, even sweet, iced tea. Cold-brewing is also more time efficient, since you can make a pitcher of tea and store it in the refrigerator for a few days without having to brew a batch every day. On the flip-side, it is also suggested that cold-brewing will draw out as little as half of the caffeine and half the beneficial antioxidants derived by hot-brewing, but our "research" can't speak to that. Some suggest that splashing the tea leaves with a little bit of hot water "opens up the leaves", helping release stronger flavor, more caffeine and higher antioxidant levels.
Wonder How To wrote:Meanwhile, a 2012 study by Professor Jeng-Leun Mau of National Chung Hsing University, Taiwan, showed that cold-brewed green tea that was steeped for 12 hours had a high level of polyphenols (the antioxidants that make green tea so incredibly healthy) that were equal to or greater than tea steeped in hot water for 5 minutes.
Alcaligenes viscolactis, a bacteria commonly found in water, consequently turns up in sun tea." If this is the case then wouldn't that bacteria be in my glass of just plain water?
Dylan Mulder wrote:The tradition of brewing sun tea often involves great quantities of sugar. Hot environment, moisture, sugar...a bit more sugar...the bacterial pyramid is complete! Praise be to Ra!
I've seen plenty of jars of sugary sun tea with visible strands of bacteria in the water after a single day in the refrigerator.
Anne Miller wrote:Do you mean that people put sugar in their tea before they brew it? If that is the case, I can understand a bacterial problem.
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