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Cold brew teas
When you make tea with boiling water you extract all the elements very quickly. You are effectively cooking the tea leaves which creates chemical reactions and removes some of the aroma.
When brewing with cold water, the extraction is slower and selective, creating a simpler tea that maintains more of its original flavour. Cold brews tend to contain less caffeine and less acid.
“With today’s trend for a healthier lifestyle and people’s increased level of awareness about the health benefits of tea, the world of teas is quickly changing,” says Artteas Imma Plana.
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“Experimenting with tea fusions, such as tea-infused food, ice and chilled teas, bubble teas, tea mocktails, tea smoothies or tea ice creams is part of the growing trend to make tea more appealing to younger demographics and diversify its market.”
But Plana warns that not all teas are served well chilled. Fragrant or fruit-based teas, such as Artteas’ five variations of chrysanthemum or its sweet lychee tea, are particularly suited to be served as cold beverages and offer a very healthy alternative to other non-natural choices.
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