This tea is so tasty hot, so I thought it would be good cold steeped, but I was so wrong. There was some horrible disgusting aftertaste… it’s a shame because I wasted some of this tea on what turned out to be a failed experiment. I guess if I want nutty cold steeped tea I should stick to Trois Noix.
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I generally find if the tea has natural flavorings, dried fruit, or spices, it somes out fine iced…but it they add synthetic flavorings, additives, or perservatives…then it comes out funky…just my experience
Perhaps, but it’s just amazing that none of that comes out when its hot. It’s amazing how different a cold steep can be!
I totally agree….though I think it might be relevant to consider that the reason for hot vs cold complexity logically must come from the votility of the chemical compounds and thier reactive nature to other compounds as well as the receptors in your mouth and how the taste buds process flavors based on temp.. I would think that synthetic flavorings (being less ‘natural’ compounds) are more volitile in hot beverages (and may even be used because of that characteristic) and may then ‘meld’ in the solution, where as the cold brewing is not as reactive an environment and then some of the compounds don’t ‘mesh’ to create the ‘flavor’ they are trying to re-create….just a theory…
I generally find if the tea has natural flavorings, dried fruit, or spices, it somes out fine iced…but it they add synthetic flavorings, additives, or perservatives…then it comes out funky…just my experience
Perhaps, but it’s just amazing that none of that comes out when its hot. It’s amazing how different a cold steep can be!
I totally agree….though I think it might be relevant to consider that the reason for hot vs cold complexity logically must come from the votility of the chemical compounds and thier reactive nature to other compounds as well as the receptors in your mouth and how the taste buds process flavors based on temp.. I would think that synthetic flavorings (being less ‘natural’ compounds) are more volitile in hot beverages (and may even be used because of that characteristic) and may then ‘meld’ in the solution, where as the cold brewing is not as reactive an environment and then some of the compounds don’t ‘mesh’ to create the ‘flavor’ they are trying to re-create….just a theory…