The process of cold brewing slowly and gently extracts the distinct flavors (sweet carbohydrates and umami animo acids) of the tea and botanicals resulting in a smooth brew that has greater floral, fruit and herbaceous notes without the pronounced astringent (polyphenols) or bitter (caffeine) qualities of hot-brewed tea.
COLD BREWING: (1 Gallon) Note: All tea is best when prepared with filtered or spring water.
1. In a large container combine 1 gallon filtered or spring water with 1/2 cup loose tea leaves (unless noted).
2. Cover and let sit 4-5 hours.
3. Strain (or remove filter brewing bag), cover and refrigerate until cold. Serve within 10 hours.
OUR FAVORITE ORGANIC TEAS for COLD BREWING:
BLACK TEA BLENDS:
No.01 BELLOCQ BREAKFAST~ Makes an excellent iced breakfast tea. Full bodied and smooth with malty notes that finish with a lingering sweetness reminiscent of wild flower honey. Tasting Notes: Classic/Full-bodied/Smooth
No.35 THE EARL GREY ~ The classic. Notes of sharp Sicilian bergamot perfume organic full- leaf Ceylon tea. Also excellent to flavor simple syrups for use in cocktails (see: The Earl) Serve with slices of fresh orange or with a squeeze of lime. Lovely with a lavender simple syrup. Or a rangpur lime syrup. Tasting Notes: Citrus/Wild-Flower Honey/Full bodied
No.47 THE QUEEN’S GUARD~ An unexpected alternative for the Earl Grey lover. Redolent with notes of rose, lavender, and rose geranium. Makes for a full-bodied, assertive iced tea. Also excellent in simple syrups and flavored sugars. Pairs beautifully with the peppery notes of radishes. Tasting Notes: Floral/Herbaceous/Full bodied
No. 54 GYPSY CARAVAN~ Robust blend of Chinese and Indian black teas with a smokey, earthy nuance and subtle floral notes. Lends an interesting, smokey note to a Bloody Mary. Tasting Notes: Smoke/Honey/Full bodied
No.40 CHARLESTON ~ An herbaceous black tea blend with notes of linden, rose geranium, chamomile and lavender. Makes for a unique and sophisticated iced tea. Tasting Notes: Herbaceous/Floral/Full-bodied
No.20 KIKUYA ~ An elegant blend of smooth Japanese Sencha and deep notes of rose. One of our favorite iced selections. Also excellent to flavor ice cream or pastry cream.
Tasting Notes: Herbaceous/Floral/Smooth
Brewing Note: Adjust ratio to 1/3 cup loose tea per 1 Gallon filtered or spring water. Cold brew 3 hours.
No.52 ETOILE de l’INDE~Tropical green blend with notes of passionfruit and jasmine. Also excellent to use for flavoring simple syrups and sugars. Garnish with fresh fruit or passion flowers. Tasting Notes: Tropical/Floral/Fruit
No.33 SENCHA ~ Smooth and buttery with bright herbaceous, oceanic notes. Delicious with freshly muddled shiso. Tasting Notes: Herbaceous/Oceanic/Smooth. Brewing Note: Adjust ratio to 1/3 cup loose tea per 1 Gallon filtered or spring water. Cold brew 3-4 hours.
No.10 JASMINE SILVER NEEDLES ~ An evocative white tea scented with lush jasmine flowers. Iced, this tea has a prominent profile of tropical fruit and delicate notes of banana. Perfect for the hot and humid days of summer. Excellent to flavor sugars or simple syrups for cocktails, lemonades and desserts. Tasting Notes: Floral/Tropical/Delicate
No.29 WHITE NIXON ~ One of our best-selling iced teas. Full-bodied white peony with notes of lavender and fresh grapefruit. Makes an excellent base for summer cocktails (see: The White Nixon). Garnish with thin slices of grapefruit and sprigs of fresh lavender. Tasting Notes: Citrus/Leather & Hay /Floral.
No.09 THE WHITE DUKE ~ Lovely and delicate white silver needle tea scented with vibrant Sicilian bergamot. The Duke is excellent with a squeeze of lime and also makes a delightful simple syrup that can be used in various cocktail recipes (see: The White Duke Gimlet), to sweeten lemonade, and flavor icings. Tasting Notes: Citrus/Light-Bodied/Hay & Leather.
Brewing Note: Adjust ratio to 1/3 cup loose tea per 1 Gallon filtered or spring water.
No.82 THE PHOENIX ~ A roasted oolong with lush stone fruit notes of nectarine and peach. Fragrant and toasty, this tea makes an excellent base for Thai Iced Tea. Tasting Notes: Stone Fruit/Honey/Medium Bodied.
BELLOCQ TECHNIQUE for HOT BREWING ICED TEA:
We prefer the traditional hot-brew / chill method for certain teas, especially blends with firm spices such as cinnamon, ginger, cardamon and star anise which require heat to release their essential oils.
1. Bring 1 gallon of filtered or spring water to a boil; remove from heat.
2. Immediately add 1/2 cup loose tea leaves (unless otherwise noted). Cover and let sit 6-7 minutes.
3. Strain (or remove tea filter bag).
4. Allow tea to cool to room temperature, about an hour, before transferring to refrigerator (this will prevent the tea from becoming cloudy). Serve within 10 Hours.
Note: All tea is best when prepared with filtered or spring water.