From Rishi's website:
For cold-infused Jade Oolong, add 1 teaspoon of tea for every 8 ounces of cold water. Add Jade Oolong to a pitcher, cover with cold water and reserve in the refrigerator overnight. Strain and enjoy. We like to call this style “chilled tea” as it tastes better chilled without ice. Many of our teas are great chilled- such as flower scented teas, Earl Green and all white teas.
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Hi,
Just thought you might be interested in Tracing Tea - an expedition from Calcutta to London researching the history and culture of tea. See www.tracingtea.org for more details.
Regards,
Neil
neil@tracingtea.org
I also find that chilled tea often is better than downright iced. Of course, sometimes the circumstances (a warm summer day) calls for some crushed ice.
But I always steep in hot water, and then chill it overnight - how well does cold water "accept" the infusion, in your experience?
Thanks for the comment. I typically steep my tea hot and then chill it. My next post contains some of my favorites.
Hmm...I think drinking tea like this is very American. Chinese never prepare tea with cold water.
The orthodox and 'correct' way of drinking Oolong (Tie Guanyin) Tea is the Kung-fu way, which is popular in the southern provinces of China. It helps bring out the best flavor of the tea.
That said, I guess I might try your tea recipe one day.
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