Cold brew vs hot brewing
The same leaf in cold water produces a measurably different drink, and not simply a colder one. Temperature decides which compounds come out.
brewing method
What is being compared
Point by point
| Aspect | Cold brew tea | Western brewing (teapot or mug) |
|---|---|---|
| Temperature | Refrigerator cold, around 4–10 °C. | Between 70 and 100 °C depending on the tea. |
| Time | Six to twelve hours. | Two to four minutes. |
| What is extracted | Amino acids readily; catechins and caffeine poorly. | Everything, in proportion to time and heat. |
| Result | Sweet and savoury with almost no astringency or bitterness. | The tea’s full character, including its astringency. |
| Margin for error | Very wide. Overshooting by hours does little harm. | Narrow. Thirty seconds too long is noticeable in a delicate tea. |
The short answer
Cold brewing is the most reliable way to make green tea taste sweet without any equipment. It is not a lesser method — it is a different extraction, and some teas are better for it.
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