Making tea with cold water can quench thirst, reduce the content of tannic acid and caffeine, and is more conducive to health. In addition, tannic acid will change differently due to the baking process of tea. Usually, the higher the degree of fermentation, the less tannic acid it contains and the more vitamin C is lost. Unfermented green tea has a high content of tannic acid and vitamin C.

Disadvantages: not all tea leaves can be soaked in cold water, and some tea leaves can't be soaked in cold water, which wastes tea leaves. Generally, tea with low fermentation degree, such as green tea, is used to drink water and make herbal tea. Tea with high fermentation degree includes black tea and Pu 'er tea. This kind of tea is not suitable for cold soaking.

Extended data:

Precautions:

It is suggested that tea and water should be soaked in cold water at the ratio of 1 50, and put in the refrigerator for 4 to 8 hours, which will be a handy idea in life.

Caffeine in herbal tea is higher than that in hot tea, especially Bailongjing tea made in China. In addition, compared with hot bubble and cold bubble, hot tea soup is lighter in color and milder in aroma than Leng Cha.

Baidu encyclopedia-herbal tea

People's Network-Which teas are suitable for cold brewing?