Hi everyone, I thought I would do something fun today and maybe make it a series! The idea, as you can see by the title of this post is, Will It Cold brew? Basically, will this tea taste as good cold brewed? I personally find it very disappointing when you leave a tea cold brewing overnight, just to find it tastes meh in the morning. Well, so you don’t have to wonder anymore, let me show you which are the best teas for cold brewing!
The method I will use it simple: After drinking a few infusions gongfu style, I will take the leaves and throw them in a pitcher and let it brew overnight. I will try and use a 1 liter pitcher next time, but until I find it, I will use a glass mug to record my findings! I hope you enjoy this series and if you have any teas you want me to try, let me know! Today, I cold brewed a Wulong from the mountain Lishan in Taiwan. Here is the info and what I thought:
Tea: Wulong Lishan
Seller: Yang tea (Bought from SoyTe)
Tasting Notes (gongfu style): Buttery, jasmine, herbal and sweet.
I used a 450ml mug and left it in the fridge for 10 hours. The color came out stronger than I expected- a light to medium yellow. The taste changed quite a bit but it was still very nice! The buttery notes were mostly gone and replaced by a sweet vegetal taste that reminded me of a green tea. It reminded me of fresh vegetable like celery and cucumber. The aftertaste was the nicest, it left my mouth with a very distinctive jasmine note that lasted quite a bit.
Overall, it wasn’t bad at all! I definitely prefer this tea with hot water but it’s still a great way to extract some more flavor from it and it makes a tasty, refreshing drink during lunch time.
Final Rating: 8/10
2 thoughts on “Will It Cold brew- Lishan Oolong”
I think high-mountain oolongs tend to lend themselves to cold brew because they’re sweet and floral (which for me works well hot and cold)
I love a cold brewed Oolong! After doing tasting session in my gaiwan with them I often cold brew the leaves from the session to get the most out of them
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