1. Cold-soaked tea is said to have originated in Taiwan Province Province, also called cold-brewed tea. Contrary to the traditional method of making tea with boiling water, tea leaves are brewed with cold water, because the production time is necessarily much longer than hot water. Cold soaking, as the name implies, is to make tea with low-temperature water or even cold water.

2. The sweet positions such as amino acids in tea will have the lowest melting point, and amino acids and volatile fats in cold water will be dissolved first. The aroma components of these teas will be dissolved, but theophylline, caffeine and other substances will not be dissolved in cold extracted tea. But because of the low temperature, it takes a little longer to soak tea in cold water, which takes about four hours to finish. In order to get cold-soaked tea faster, modern industry generally chooses low temperature and high pressure to make tea taste faster.