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The drink was not so hotly received in Australia. There are only a few brands of ready-to-drink iced tea on the market, and everyone, like their American counterparts, is on the super-sweet side. Tea teacher and business owner Mai King Tsang says that if she ever buys iced tea, she will go to an Asian supermarket for unsweetened Japanese iced tea or a Taiwanese or Chinese version.

Oolong tea is delicious, but green tea with ice can sometimes be a little bitter, and this can put you off if you're not used to it, says Tsang. Tsang prefers making his own iced tea. While some people like to use boiling water and then cool the brew using ice, Tsang says that this method can lead to bitter tasting tea. "People often add ice because they need to dilute tea with a bad tasting." Tsang says, using cold water and letting the tea leaves spin for a long period, gives a more consistent, superior flavor.

Tsang admits that he does not use ice at all in cold tea. The term iced tea or icy cold tea is sometimes used to describe this method of making tea. Tsang says she uses the term "cold pressed" because it sounds more attractive than "cold brew" tea.

Brew, insist and drink tea with pleasure

Cold teas can be made with any type of tea, but the result will be as good as the tea you put into it. If you want fruit tea, add real fruit to enhance or complement the taste, says Tsang. For a natural floral or fruit tea, try jasmine tea or osmanthus oolong tea. Osmanthus is a traditional Chinese flower with hints of apricot.

According to Tsang, the French Count Gray is becoming as popular as the ordinary Count Gray for making iced tea. "This is adding roses that help cut through the citrus note of bergamot oil," she says. Tsang also recommends the Stockholm mix; Black tea with citrus, flowers and fruits was added to it.

If you prefer your iced tea to have natural sweetness, Tsang recommends Dunitri tea, which is naturally sweet. As a rule, most vanilla teas are artificially seasoned and can often grope for how to chew perfume, because the goal is to disguise the poor quality of tea with the aroma of vanilla, she says. But tea and vanilla are well balanced and do not overpower each other. It is full of natural sweetness, but with the reliability of black tea.

The preferred leaf tea is preferable because the tea, which you will find in traditional square tea bags, is usually of the lowest quality. However, pyramid-shaped bags in which you can see loose leaf tea, flowers, and herbs that were added to the bag can make great iced tea.

Many people make cold tea, making a traditional tea drink with boiling water, but they double the amount of tea, and then add a large amount of ice and cold water to dilute the concentrate and to cool the tea before pasting it into the refrigerator. However, with this method, tannins are likely to pass, bringing a bitter note. This method is also subject to inconsistent results.

As in the case of cold coffee, this method is time consuming. However, the process is simple, requires very little preparation, and it is certainly worth the wait. Take a bottle with empty water of a standard size. Add approximately one teaspoon of teaspoon leaves directly to the water bottle. No need for complex infusions.

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Add fresh water from the tap to the water bottle. Screw the top of the bottle, put it in the fridge and let the water and tea combine magic. Leave overnight, or at least six to eight hours, for perfect iced tea. Tsang says that quality leaf tea, such as tightly rolled oolong tea, tends to sink to the bottom of the bottle, so there is no need to get rid of the leaves. But for smaller leaf tea or lower quality leaves, where there are a lot of small particles, it may be a good idea to use a tea filter and pour the tea from one container to another.

If you want to pour your cold tea on ice, do it - but keep in mind that you will dilute the flavor and you may have to add more leaves at the beginning. Tsang prefers to use honey rather than sugar to sweeten his iced tea, and protects raw sugar, not refined white sugar. If you use honey, experiment. Some honeys work well with teas, but not “for others,” Tsang explains. For example, tea with floral notes will work well with a similar aroma of honey.

Fermentation for making tea collection

As a rule, teas with sweet notes work better with sweeteners. with more depth, it will be combined with thin, but strong tea, such as slightly oxidized oolong tea or white tea, such as Bai Mu Dan. Add your fruit selection to your tea a couple of hours before serving. What you want to add depends on the type of fruit. If your tea has a sweeter fruit note, adding slices of peaches or plums may work well.

It is up to you whether to leave fruit in the tea when serving. Imagine a cup of tea that began in your own garden. However, it should be warned that if you like tea, Liversidge has already won half the battle for the mental game. Liversidge starts a book with tips on how to brew a large cup of tea: why and how to use a kettle, how to put tea in your own tea bag, why you should always boil fresh water to make tea, how long you should let the water rest before by how to pour it on your tea, and at what time of the day.

Liversidge then enters the heart of the book, the plants from which various teas can be made. It divides the plants into five sections, depending on which parts of the plant are used to make tea: leaves, seeds, fruits, flowers, and roots. In each section, it includes many common plants with a description of the plant and a guide that explains how to grow them, how and when to collect them, and how best to prepare and brew tea from each plant. The best news for tea lovers is that you do not need to live in a house with a courtyard and a large garden in order to have your own cupboard for tea.

Many plants that can be used to make tea and tizan can be grown in pots on the patio, on the balcony, or even in a sunny window. Here is a guide to growing and harvesting from each of the five sections. But she promises, if you try them, you will be amazed at how complex they are in the fragrance. Camellias are popular among gardeners for producing beautiful flowers during the fall and winter, when it blooms a little more. Assamika from Assam, India. If you grow in a pot, you can move it to a protected place to protect the roots from freezing during harsh winter temperatures.

You can cut it to a height of three feet or so, as commercial producers do for the sake of harvesting, or you can let it grow naturally in a large shrub or small tree. Small white flowers that appear in autumn can be picked, dried and added to the leaves to enhance the flavor of the tea. Various methods of growing, harvesting or processing are used to create different teas of this type. Sinensis. How to harvest: the secret to creating green tea is to collect the two top leaves and leaves on the new spring growth.

New stems will be green, unlike brown stems from growing last year. How to make tea: heat the leaves before they can oxidize. To heat the leaves, wipe them for 1-2 minutes, and then immediately run cold tap water over them to stop the heating process and keep the color green. Then roll the leaves, which will be soft and flexible, with your hands or with a drying mat in test tubes. The heating process is completed when the leaves are completely dry and crunchy.

Store them in a closed glass container. To brew tea, put six leaves in a tea bag, put the bag in a cup that was preheated with hot water, pour boiling water into the cup and cover it with a lid and let the tea spin for three minutes.

Medicinal benefits: green tea is known as a stimulant, antibacterial and diuretic. Vitamins and iron in green tea can also help lower cholesterol and slow down the aging process. Bonus tip: dried camellia flowers or dried rose or violet flowers can be added and stored with dried and rolled leaves to enhance the flavor of green tea.

Other options: this is the largest section of plants in the book and includes 20 plants with leaves suitable for tea. Among them are lemon balm, mint, rosemary, sage and thyme. This is an annual which will grow rapidly in cool spring weather, but the flowers will quickly “curl” and grow into seeds called coriander in the United States when the weather warms.

Tea is best made from a combination of seeds and leaves. If they grow from seed, plant directly into the soil, since small seedlings of cilantro often do not survive the transplant. If you grow in a pot, select at least 12 inches of depth, because cilantro has a deep tap root. How to harvest: the crop goes a few weeks before the seeds are harvested. Place the leaves on a dish in a warm dark place and carefully dry them in a closed container. Wait until the seeds begin to brown on the plant before harvesting; Cut long stalks and hang them upside down in a warm place.