If you've been around our website recently, you’ll have found it pretty hard to miss the words Cold Brew written everywhere. It's a summery passion of ours, and sometimes even an optimistic winter/spring hobby, too. There's simply nothing nicer than a really well made, cold-brewed iced tea.
But there is more to iced tea than cold brew; in fact sometimes hot brewing is best - so we've written a guide up below.
IT’S GETTIN’ HOT IN HERE.
Firstly, if you’re using fruit infusions like Fruit Punch
or Lemon and Ginger,
then hot brewing is the rule, not the exception. Herbal infusions aren’t tea, so they need to be treated slightly differently - hot brewing extracts the most flavour from the dried fruit whilst also blasting away any bacteria that can lay dormant in fruit pieces (because they never fully dry out).
Secondly, some iced teas work better with a little bitterness. When you’re aiming for a super sweet punchy iced tea, hot brewing extracts some of those “strong” flavours that work well with intentionally sugary iced teas. This is especially true if you're making a tea cocktail (although you can also just infuse the tea into spirits if you want to keep the drink short).
General rules of hot brewing tea: Use at least double the normal amount of tea - that means 10g/2scoops, and you can go up to 20g/4scoops' worth if you want some real oomph. Take the brewing time to the maximum - but don't go over. You don't want your tea to steal the show for all the wrong reasons, so the increased amount of tea will give you ample strength and tannin to compete, without being overly bitter or drying on the palate.
Characteristics of hot brewed tea (when using rolled whole leaves, of course): A very dark brewed liquid that becomes cloudy when it cools, strong tannins (if using tea), dry, bitter and thicker than your usual cup of tea.
So if you like your drinks big and you want to experiment with lots of bold flavours, or you're having a bartender moment, try using a hot-brewed base to really amp up the tea notes in your drink.