Cold extraction: all the secrets to quench your thirst in the summer


Cold extraction: all the secrets to quench your thirst in the summer

Can you make an excellent tea or cold infusion at home? The answer is yes and it’s really simple and fun. Discover all our tips.

With the summer, what could be better than a nice fresh and thirst-quenching drink? And iced tea is one of the most popular. Have you ever tried doing it at home?There are several techniques to prepare iced teaThere are various techniques , some better than others. Let’s say immediately that the possibility of preparing it hot and then letting it cool slowly to room temperature is to be discarded. You will get a product with a flat, not very tasty and basically bitter taste. Rather, if you have little time, prepare your tea with the classic hot infusion, but leaving the leaves or the sachet to soak for a little longer (about 5 minutes). Filter and pour the liqueur into a carafe or a glass full of ice cubes in order to immediately lower the temperature.

The best way to make iced tea

But what is the best way to make iced tea at home? It is cold extraction . What does it mean? It’s very simple: the leaves or sachets are left to infuse in cold water or at room temperature for a much longer time than the classic 2/3 minutes we are used to. A slow preparation that allows you to make the most of the aromatic and sweet notes of our tea. And it is preserved unaltered for a long time. Just keep our iced tea in the refrigerator and consume it within a couple of days. Let’s take a closer look at this extraction technique by examining some types of drinks.

 

  1. Pure teas: any type of tea can be cold infused. White, green, black, oolong, fermented … space for imagination and curiosity! In the case of pure teas, such as a Japanese Bancha or an Indian Assam , the advice is to calculate 3 tablespoons of leaves or 5/6 sachets per liter of water. Depending on your personal taste, the doses can be increased or decreased. Pour in plain water, cover the jug and place everything in the refrigerator for about 5 hours. White teas, with a mild flavor, need at least an extra hour of brewing to be more interesting. After this time, filter and serve.
  2. Flavored teas: Mint or ginger tea is a great summer classic, but there are also teas with peach, lemon, rose, orange, cherry, jasmine, and so on. These products also lend themselves very well to cold extraction. Having a stronger flavor, 2 tablespoons or 4/5 tea bags and an infusion time of 4/5 hours will suffice. When serving, you can enhance certain notes with a teaspoon of lemon juice, a few fresh mint leaves or a pinch of grated ginger. What about sugar? Cold extraction allows for naturally more pleasant drinks but if you really can’t give up sweetness, add a teaspoon of honey at the beginning of the infusion.
  3. Matcha : this Japanese tea deserves a separate mention because it does not come in leaves but in powder. Is cold extraction still valid? Absolutely yes and, in this case, it is very fast. Pour a teaspoon of matcha into a shaker or bottle. Add 500 ml of cold or room temperature water and shake vigorously for a few minutes. Your iced tea is ready to sip.
  4. Herbal teas and infusions : if you prefer to enjoy a cold drink without theine or simply want to try something different, you can have fun by applying cold extraction to other interesting products. A chamomile tea, an Ayurvedic or fennel seed tea, an infusion of wild berries? Calculate three tablespoons of leaves for herbal teas and two for fruit infusions or 4/5 sachets and leave to infuse for six hours. As with flavored teas, if you really need to make your drink sweeter, choose honey over sugar. It contains a fair amount of vitamins and chestnut is a good remineralizer.
  5. Rooibos : incorrectly called red tea, it is a herbal tea obtained from the dried leaves of the South African shrub Aspalathus linearis. Unlike tea, it does not contain theine and can also be drunk by children who often appreciate its sweet taste. In South Africa this herbal tea is considered an excellent thirst-quenching drink but, if in summer, you don’t really want to drink something hot, take advantage of the pleasure of a cold extraction. Pour two tablespoons of pure or flavored rooibos or four sachets. Having a low content of tannins, leave your drink to infuse even all night without fear that it will become bitter. When serving, you can add spices or a pinch of cocoa.
  6. Mate : if in South Africa it is traditional to drink rooibos, in Latin America it is mate or yerba matè the real protagonist. It is not a tea, even if it has a good caffeine content, but it is an infusion that comes from the processing of the leaves of a native plant, Ilex paraguariensis. Among other things, it is rich in minerals so this cold extracted drink will be an excellent ally in the warmer seasons. You simply need four tablespoons of leaves per liter of water. You can leave the mate to infuse overnight, filter and finally accompany your herbal tea with a spoonful of lime juice or slices of lemon, orange or grapefruit. Curiosity: this fresh non-alcoholic drink with citrus scents in Paraguay is called Tereré.

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