How to cold brew tea: the ratio, the hours and why it tastes sweeter

Cold-brewed tea tastes sweeter because cold water leaves much of the bitter EGCG and caffeine in the leaf while the savoury, sweet amino acids still dissolve. In a Japanese review of sencha, water at 10 °C pulled out only about a fifth of the EGCG that hot water did.

Use the planner to turn your tea, jug size and strength into grams of leaf and a fridge steeping window, then learn why it is so hard to over-brew.