How to make Iced Black Tea Beverage the efficacy and function of Iced Black Tea Beverage

In the hot summer, the children prefer refreshing tea, while milk tea, because of the addition of milk, will even feel greasy. At this time, Iced Black Tea became the best choice.

Iced Black Tea originated in St. Louis at the beginning of the 20th century, and in the end, its popularity far exceeded that of traditional hot black tea in England.

Iced Black Tea is so popular for a variety of reasons, such as easy to drink, refreshing and refreshing, going well with food and so on.

The white turbid matter in Iced Black Tea

Careful tea friends can easily find this phenomenon, obviously brewed hot black tea, the color of the tea is transparent and beautiful, once it is injected into a cup with ice, after standing for a period of time, the brown will slowly lose its beautiful sense of transparency, and even start to have some white cloudy things. Novice beginners will be panicked, while veteran tea friends have long been known as emulsifying reactions.

The drop in temperature makes the catechins in black tea crystallize, so black tea looks white and turbid.

Iced Black Tea, made of catechin-rich Darjeeling, Assam, Uwo, and Nuvalaiya black tea, or black tea with extra strong concentration extracted from other tea leaves, can easily cause such emulsification.

If you want to eliminate this phenomenon, you only need to inject hot water to restore transparency, which is because the catechin crystal in Iced Black Tea is dissolved because of the high temperature.

How to make a clear and transparent Iced Black Tea?

As mentioned earlier, the culprit of Iced Black Tea's appearance of white turbid matter is the emulsification reaction caused by catechins. In order to avoid the emulsification reaction, the tea with less catechin content should be chosen in the choice of black tea, such as Sri Lanka Kandi black tea or Kenya CTC black tea. In addition, the amount of tea should be slightly reduced.

Considering that the addition of ice will dilute the taste of black tea, the concentration of extraction will usually be twice as high as usual, but in this way, catechins will also increase, resulting in an inevitable emulsification reaction. Therefore, it is recommended to soak less tea for a long time, pour it into other containers, and then quickly cool it into a teacup containing ice.

This kind of operation is called two-dimensional sieving bubble method.

[step of secondary sieve bubble method]

① 2g tea, equipped with 140ml of hot water.

Pour ② hot water into the teapot to trigger a jump and let stand for 15 to 20 minutes to extract enough black tea flavor.

③ filters the extracted black tea into a wide-mouthed container.

④ prepares another container and fills it with ice cubes.

⑤ quickly pours the black tea into a container filled with ice and stirs twice.

⑥ filter out the ice cubes and serve.