This time around, I cold-steeped this, as opposed to cooling a hot-steeped tea. There’s definitely a difference, and for the better – it tastes clearer and lighter, and even the most delicate flavours seem crisper, more well-defined.
Now this might be typical for cold-steeping versus cooling a hot-brewed tea of this kind, but I haven’t experimented with that much at all before, so I’m excited about these highly scientific findings.
Really, really good. I’m making another pitcher.
Cold-steeped, 8 hours