10 papers analyzed
These studies suggest that cold brew tea generally has higher antioxidant properties, better taste, and less astringency compared to hot brewed tea, with specific benefits varying by tea type, such as increased polyphenolics in green tea and improved phenolic acid content in Cyclocarya paliurus leaves.
Cold brew tea, a method of steeping tea leaves in cold water for an extended period, has gained popularity due to its unique flavor profile and potential health benefits. This synthesis explores the biochemical properties, antioxidant status, sensory characteristics, and health impacts of cold brew tea compared to traditional hot brew methods.
Biochemical Composition and Extraction Efficiency:
Antioxidant Properties:
Sensory Profile:
Health Benefits:
Practical Applications and Consumer Preferences:
Cold brew tea offers a distinct biochemical and sensory profile compared to traditional hot brew methods. It retains more heat-sensitive antioxidants, provides similar antioxidant benefits, and is generally preferred for its sweeter and less astringent taste. Additionally, cold brew tea shows potential health benefits, such as mitigating obesity and improving gut health. This method of tea preparation is not only a practical alternative in various settings but also increasingly favored by consumers for its unique qualities.
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