Brewing
Steeping tea in cold or room-temperature water for hours — sweet, smooth, low-caffeine.
Cold water extracts amino acids and sugars but very little tannin or caffeine. Most teas — particularly green, white and oolong — taste astonishingly sweet cold-brewed. Use 5 g per litre and 6–12 hours in the fridge.
Related terms
From the Journal
The single most important variable in brewing — and the one most home drinkers get wrong. A complete temperature guide for every tea family.
by Sameera
The slow-extraction method that produces sweeter, smoother, and almost-zero-tannin tea. A guide to cold-brewing every tea family.
by Sameera
From bamboo whisks to water temperature — everything you need to know to make café-quality matcha at home.
by Sameera
Hard water flattens delicate greens; distilled water tastes hollow. A quick guide to the most overlooked ingredient.
by Sameera
A 2019 McGill study found a single plastic tea bag releases 11.6 billion microplastics into your cup. We unpack what's really steeping — and why loose-leaf is the cleaner, more honest choice.
by Sameera
The Tea List dispatch
Slow reading for slow drinkers. No spam, unsubscribe in a single click.
