Today’s random steeping is rather unique. Firstly because it uses well aged Bai Mu Dan. And secondly, because of the advanced brewing technique. The idea is to use ice to super cold brew over a long period of time. Simply place the ice in a large bowl along with the tea and cover the bowl. Come back 6 to 8 hours later. The tea is done when the ice is melted.
10 g of aged Bai Mu Dan tea was used to produce only 200 mL of tea.
The resulting liquid had an orange colour to it. There was a definite floral / tea aroma from the bowl. Evrn though the colour waa orange, the tea was smoother than from hot brewing.
You may want to prepare some simple syrup for sweetener. I decided to use honey that I warmed up in the microwave.
Afterwards, I tried to see if I could still make tea. Using 200 mL boiling water on the ice cold leaves extracted maximum flavour. I got the most wonderful hay / grass like tea. It was like a farmers field right after harvest. The tea was orange coloured as well.
The final brewing with hot water gave a more traditional tea taste.
The advantage of this method is that it supposedly brings out the natural sweetness of the tea I think somewhat like icewine brings out the flavour of the grape. I look forward to trying it with green teas in the future.
