Not just in the summer, but also in other seasons, cold brew tea is the best choice. It’s cool, tasty, and more importantly, healthier. Many nutrients get destroyed at temperatures over 40℃(1).
Studies(2) have found that cold brew tea provides the following health benefits, compared with traditionally brewed tea:
Lower caffeine: normally contains only 1/3 the level of caffeine in traditional tea
More anti-oxidants: Anti-oxidants are scientifically found to minimise the risk of heart disease, cancer, high blood pressure, and many other health issues.
Fewer excess elements (e.g., Fe and Al contents are higher in traditional teas)
However, not all teas can be cold brewed. They must be very good quality, because the tongue can distinguish the taste far better than teas brewed at high temperatures.
Formosan Farms provides four different kinds of single origin cold brew teas, including Sun Moon Lake Red Jade (Ruby), Taiwan Native Mountain Tea, Wenshan Baozhong Oolong, and Haulien Dah Yeh Green Tea. All of them are:
- Sustainably farmed: pesticide free, chemical free, additive free
- Environmentally packaged: PLA disposal pyramid tea bags
- Premium quality: cut from original 1-bud-2-leaf handpicked premium quality whole leaves
- Easy to carry: one pack one tea bag (net weight 2.5g each)
- Easy to cold brew: 2-4 hours with 500ml cold water only
- Over-brew issue free
- Stable post-brewing for one day at room temperature or 3 days in the fridge
Simply enjoy a pure authentic taste of premium quality cold brew tea at home. Or get a service bottle at Harrods and other London premier restaurants.
(1) Research Reference:
Brozkova, I., et al. 2016. The effect of processing temperature on microbial safety and antioxidant activity of minimally processed “raw food”. Journal of Food and Nutrition Research, 55 (4): 352-360.
Brozkova, I., et al. 2016. Quality and antioxidant activity of buckwheat-based cookies designed for a raw food vegan diet as affected by moderate drying temperature. Plant Foods for Human Nutrition, 71: 429-435.
(2) Research Reference:
Damiani, E. et al. 2019. Impact of cold versus hot brewing on the phenolic profile and antioxidant capacity of rooibos (Aspalathus linearis) herbal tea. Antioxidants, 8 (10): 499.
Das, C. & Chatterjee, S. 2017. Evaluation of antioxidant status in cold brewed tea with respect to hot decoction: Comparative study between green and black varieties. International Journal of Pharmacognosy and Phytochemical Research, 9 (7): 961-964.