Unfortunately, the water takes half an eternity to boil before finally pouring over the tea bag. Until boiling hot water with the tea leaves is sufficiently infused, and the taste and aromas are present, it feels that another eternity has passed. However, this does not have to be the case and the solution is called Cold Brew Teas.

In Japan, China and Korea, this method already has a tradition, as the German Tea and Herbal Tea Association explains. There, special loose green or black teas such as Mizudashi or Koridashi are used for cold brewing. In principle however, all types of tea are suitable for cold brew teas.

Symphony of simplicity

Cold brew teas celebrate the beauty of simplicity. The tea leaves are steeped in ice-cold water for an extended period of time, putting them through a gradual and gentle steeping process that extracts the essence of the leaves without the bitterness that a hot infusion can sometimes bring. The result is a well-rounded tea with a harmonious variety of flavours. This technique is especially pleasing on hot summer days. To do this, simply grab your favourite tea, and pour in cold water - cool perfection.

Ice cooled granita

How about a wonderfully refreshing granita? For two servings, simply finely blend 150 millilitres of Cold Brew Lime Mint Tea (strongly brewed with only half the water) with a squeeze of lemon juice and 250 grams of peeled, seeded cucumber. Those with a sweet tooth can add a little sugar. Put the bowl with the granita in the freezer for two hours, stirring every 30 minutes with a fork so that the desired ice crystals also form. Decorate with fresh mint and a slice of lime and a slice of cucumber in the middle - have fun with the new summer limo alternative!