COLD BREWING TEA by Kyle Stewart
KYLE FRANCIS STEWART, CO-OWNER AT THE CULTURED CUP IN THE DALLAS/FORT WORTH AREA.
One of 65 world wide Certified Tea Specialists (CTS). Kyle is the first Texan to achieve the title of CTS. He currently serves on the Advisory Board for the Specialty Tea Institute and also serves as an instructor for the Specialty Tea Institute.
One of 65 world wide Certified Tea Specialists (CTS). Kyle is the first Texan to achieve the title of CTS. He currently serves on the Advisory Board for the Specialty Tea Institute and also serves as an instructor for the Specialty Tea Institute.
Cold Brewing Tea:
Customers ask me all the time, “what is your favorite tea?” My answer? “The next tea that adds to my taste experience.” The “Taste of Place” or terroir of the tea, the tea processing method & artistry, and the preparation method all inform the flavor in the cup. The Cultured Cup’s tea customers are extremely diverse, so my job as a tea buyer is to understand and taste the variables of tea production and preparation and to select a range of teas that provide multiple taste adventures: from the beginning tea drinker to the connoisseur.
My most recent flavor find is Cold Brewing tea. Last summer, a friend brought me some Gyokuro green tea from a plantation located near her child-hood home. On a particularly hot Dallas day, she suggested cold-brewing the green tea. First, she added two heaping teaspoons of tea (per 8-oz of water) to a large, disposable paper tea bag and placed it in a pitcher of cold water for 20 minutes. The taste was smooth, amazingly complex and refreshing with notes of edamame, watercress and green apple. For more flavor, you could steep the tea overnight in the refrigerator. Because you’re using cold water, there’s less astringency and no depletion of Vitamin C and anti-oxidants.
Cold-brewing works well with other types of tea as well: oolongs, blacks, and flavored teas. I’m sold on cold brewing and now have another steeping method and taste adventure for my customers.
-Kyle Francis Sewart
Co-Owner of The Cultured Cup & Certified Tea Specialist (CTS)
13714 Gamma Rd., Ste. 104
Dallas, TX 75244
Toll-Free: 1.888.VIP.TEAS (847.8327)
Customers ask me all the time, “what is your favorite tea?” My answer? “The next tea that adds to my taste experience.” The “Taste of Place” or terroir of the tea, the tea processing method & artistry, and the preparation method all inform the flavor in the cup. The Cultured Cup’s tea customers are extremely diverse, so my job as a tea buyer is to understand and taste the variables of tea production and preparation and to select a range of teas that provide multiple taste adventures: from the beginning tea drinker to the connoisseur.
My most recent flavor find is Cold Brewing tea. Last summer, a friend brought me some Gyokuro green tea from a plantation located near her child-hood home. On a particularly hot Dallas day, she suggested cold-brewing the green tea. First, she added two heaping teaspoons of tea (per 8-oz of water) to a large, disposable paper tea bag and placed it in a pitcher of cold water for 20 minutes. The taste was smooth, amazingly complex and refreshing with notes of edamame, watercress and green apple. For more flavor, you could steep the tea overnight in the refrigerator. Because you’re using cold water, there’s less astringency and no depletion of Vitamin C and anti-oxidants.
Cold-brewing works well with other types of tea as well: oolongs, blacks, and flavored teas. I’m sold on cold brewing and now have another steeping method and taste adventure for my customers.
-Kyle Francis Sewart
Co-Owner of The Cultured Cup & Certified Tea Specialist (CTS)
13714 Gamma Rd., Ste. 104
Dallas, TX 75244
Toll-Free: 1.888.VIP.TEAS (847.8327)