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These experiences you get the the cold brew definitely arouse my curiosity. What exactly is your methodology, Charles? > How much water? > How much leaf? > How much time?
I’m assuming from your descriptions that you use a glass canning jar. Sealed, loose lid? I’d like to try it at least once, even though winter is coming…
I use a Mason Jar. Approximately 1 teaspoon. 24 hours or so. I truly feel this is foolproof. A lazy way to make tea? Yes. I am enjoying it? Absolutely. PS sealed lid. Shaken occaisionally
What size mason jar? They come in many sizes.
It has a 20fl on the side. I would say 2.5 cups.
My point is, there is no guessing for water temps. It extracts the purest of flavors. I would not do this with a black or darker oolong.
So just drop a teaspoon into 20 fluid ounces of room temperature or cold water and refrigerate right?
I use tap water. I let the faucet run so you are not getting stale water. I know I should spring water. Sometimes I do. Also distilled.
These experiences you get the the cold brew definitely arouse my curiosity. What exactly is your methodology, Charles? > How much water? > How much leaf? > How much time?
I’m assuming from your descriptions that you use a glass canning jar. Sealed, loose lid? I’d like to try it at least once, even though winter is coming…
I use a Mason Jar. Approximately 1 teaspoon. 24 hours or so. I truly feel this is foolproof. A lazy way to make tea? Yes. I am enjoying it? Absolutely. PS sealed lid. Shaken occaisionally
What size mason jar? They come in many sizes.
It has a 20fl on the side. I would say 2.5 cups.
My point is, there is no guessing for water temps. It extracts the purest of flavors. I would not do this with a black or darker oolong.
So just drop a teaspoon into 20 fluid ounces of room temperature or cold water and refrigerate right?
I use tap water. I let the faucet run so you are not getting stale water. I know I should spring water. Sometimes I do. Also distilled.