Cold Brew Lemongrass and Ginger
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Vibrant, refreshing and sweet; cold brew Canton Lemongrass and Ginger is the perfect summer time drink. And one of Canton MD Edgar’s, favourite caffeine-free tea recipes.
Cold brewing is a technique often used in the coffee game but it’s also a great way of brewing tea. Cold brew tea is not the same as iced tea – it’s just tea brewed in cold water over a long period of time. Because with the tea leaf (Camellia sinnensis) certain flavour compounds dissolve at different temperatures, cold brewing brings out subtle new flavour profiles that you don’t get when brewing hot. Generally cold brew produces a smoother and sweeter tea. Of course each tea is different so it’s worth experimenting.
Cold-brewing is extremely easy – just have the tea/herbals steeping in a pitcher in the fridge and drink it over a couple of days.
Cold brew works with any of our teas but a firm Canton favourite is our herbal caffeine-free blend of Lemongrass and Ginger. Cool, zingy and fresh, it’s delicious on a hot day and also makes a fantastic summertime cocktail (just add gin, ice and a slice of lemon).
What you need:
1. A large pitcher (ideally with a lid)
2. Canton Lemongrass and Ginger (or any other kind of tea or herbal you fancy)
3. Cold water (filtered if you have it)
When cold brewing, you need a higher tea-to-water ratio to extract as much flavour as possible, so use approximately 3-4 tablespoons of loose leaf tea per litre of water. Spoon the Lemongrass tea (or use teabags) into the pitcher and fill with cold water. Put the pitcher in the fridge to steep for 6-8 hours.
The recipe above can be used for any type of tea, so just start experimenting and find your favourite!