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  • Cold drip tea?

    Anyone ever had a go?

    Curiosity has gotten the better of me and I just filled mine with some of Andy's Darjeeling to see what happens...

    Works well enough to deliver some colour....

    Stay tuned...
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    Last edited by TC; 10 January 2013, 05:57 PM.

  • #2
    I just sampled the first 15 ml and the concept has merit...

    Very fragrant and certainly tea coloured. It has a somewhat peppery, drying palate...

    Will be interesting to see what the final result is!

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    • #3
      At the roastery i work at we cold drip tea frequently. The highlight drip for me has to be a mix of everything that someone put on just to finish off some of the bags we use. It was an explosion of flavour! But often when we have customers who order two different short blacks on two different origins, we provide a little sample to cleanse the palate.

      Mike

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      • #4
        My daughter used to make "solar tea".

        She'd suspend a 'tea ball' in a litre of water and sit the whole thing in the sun until the colour was right. She loved it (I'm not a tea drinker, so I have no comment). It was really interesting to watch the brown tea flow out of the ball and slowly mix into the remaining water.

        Greg

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        • #5
          To those who've tried the cold drip tea idea......what ratio of tea leaves to water have you used? I'm just trying the idea out at the moment and just guessed at 1 teaspoon of tea per cup of water plus one spoonfull 'for the pot' (so 3 heaped teaspoons of tea and about 450-500mls water). Have a piece of filter paper at bottom and top of the tea leaves. Drip set at about 40 drops/min.

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          • #6
            Originally posted by Barry O'Speedwagon View Post
            To those who've tried the cold drip tea idea......what ratio of tea leaves to water have you used? I'm just trying the idea out at the moment and just guessed at 1 teaspoon of tea per cup of water plus one spoonfull 'for the pot' (so 3 heaped teaspoons of tea and about 450-500mls water). Have a piece of filter paper at bottom and top of the tea leaves. Drip set at about 40 drops/min.
            I have done similar with the English breakfast from BB.

            I always use one heaped tsp for a hot cup prob about 200ml, in a little floating diffuser.

            So for the cold drip I did 4 heaped tsp to 500ml at 42 drips per minute. Really really preserves the delicate floral and fruits, lots more aroma, very clean cup and a great colour. I used one piece of AP paper at bottom and top as well.

            I tried doing the stretched tea thing on the espresso machine steam wand. Enough of the resulting cold drip for a cup, with a dash of milk and a tsp of sugar, given a good long stretch at the start and heated to 70 degrees. Very interesting and different cup of tea. Obviously though the cold drip tea shines as is.

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            • #7
              Cheers Steve. That's exactly the tea I tried today. And I think your dosing (a bit higher than mine) is the direction I need to go in. Was very smooth, just need a bit more oomph.

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              • #8
                Nice one Barry- must admit my technique was by eye- I chucked some in and put a filter over the top of mine...

                I guess does will depend on your palate and the strength you prefer... Happy experimentation!

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                • #9
                  Cheers Chris. This whole cold drip thing is great for me, as I don't usually feel like drinking coffee after lunch. But some cold drip Centrals (the Guat Hue) and the option of smooth iced tea are more to my taste. For one reason or another I have more leaf tea that I can possibly consume before the next century, so I have plenty of room to experiment....and hey, it's about 2 minutes of effort and then waiting.

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