how to make clear ice tea

As for white pollution of aisutei
Cream down phenomenon

It was clear cool to be, does the ice tea just see cool and?The chart also dying rejoices.

When so you make by your, it is easy becoming turbid the is balance place.katekin and the tannin to which ‘it is called cream down,’ is included in the brown leaf that the ice tea becomes turbid, will connect and being the phenomenon which crystallizes probably will put out, is.

This time, preventing cream down, it introduces the method of making the ice tea which is clear then.Tastily it is up to do.
That you think whether there are various schools, but this time, in school days to be long it did the byte at the coffeehouse, on the basis of style it tried researching of the guide who has taken charge of several menus the husbands.

As for the point, domesticating the tannin (!?).

Then, it starts checking the point in the following page! To following page

The point which prevents the turbidity

As for turbidity ‘cream down’ of the ice tea, tannin and katekin which are included in the ice tea, slowly while keeping becoming cold, dissolve in the water and are densely to stop can be, the phenomenon which crystallizes.while holding the point where some, create a transparent iced tea

pick the tea leaves

it is said that tea and tea leaves high in tannin than tea and oolong tea and japan, there are many among the tea that also. fragrance and color of tea tannins, one of the important ingredients create a taste, there is also a component of astringency.

if you use ice tea, earl grey contains fewer tannins, keyman, nilgiri, the candy. if darjeeling first flush of first flush they are said to be fewer tannins seems to be the (the fragrance is also friendly) . on the other hand, it is the tannins that extra, assam, uva, etc.. category is also a rather generous amount of ceylon.

quench

tannins and catechin, but will cool down slowly in the crystal, less time to be cooled rapidly and stick, does not cloudy.

quench skill 2degree of strain
make a tea strainer tea leaves first, pour at once to the server that put it on ice2that step, the quench. it has not been the case, which tends to fail with the intention of quenching . halfway or add ice to hot tea, when put into a container, such as with ice and strain the tea leaves while trickles, it still allows the binding of catechin tannin and so that the temperature will go down slowly.

note for quench do not put in the refrigerator
we will chill in the refrigerator so gently iced tea, cream will proceed down.
if you do not drink it aside at room temperature immediately make, the glass was poured into ice when you put plenty of drink.

there is your favorite way effect

in addition, following what appears to be effective2there are two. please try if fit to your liking.

add sugar as they are being taken out of a cup of tea
if a good way to sweet, is less likely to have the effect of the binding of catechin tannins and add sugar and they are being taken out of a cup of tea, you can hold down a little cream.

it is difficult to be brewed as tannin
this is astringent taste of tea is not a preference the flow is such that the husband’s guide, without the use of hot water, from hot water, allow it to cool slightly (90 and how much) use. attitude of the tannin becomes fewer, so is making it difficult to cloudy.

so, let’s summarize how to make. next page

how to make clear ice tea

what you need

– black tea : than mountain tea spoon1sake cup×number of minutes
choose the low-tannin tea.
– hot water : 150cc×number of minutes
the darker it out to attenuate with ice, tea leaves are reduced without increasing the water.
– ice · an appropriate amount (a lot of preparation)

– teapot to make tea
– container to put the tea strainer tea leaves (server, such as coffee)
– container for cooling
– container for storing
– tea strainer

what is the recommended container has a mouth as wide mouth pour coffee server, milk and bread balls must be, in a large measuring cup, etc.OK.

how to make

1) placed in a pot of tea and tea leaves, from the boiling water cool slightly,
pour into pot3~5keep minutes.
in an ordinary extraction time that matches the tea leaves. good rule of thumb is to small leaf3minute, large leaves5minute.
also possible to pour without astringency disillusioned if you prefer

2) transfer to the server while tea strainer with tea strainer.
if you put the sugar at this time

3) put plenty of ice for cooling containers,
(2)pour at once (quench) .

4) (3)once the cold, strain into a container for storing the ice while.

if you drink immediately, pour the iced tea glass put the ice in.
if you drink later, store at room temperature. source of turbidity and put in the refrigerator.
about half a day is okay.

you add a little boiling water and a little sukitori when cloudy.
taste does not change even if i muddy. once you have to look and milk teaOK

spend this summer in a cool, clear iced tea

(find out more.)

black tea recommendations from the site information

how to make tea out of wed->> hot summer overcome it in iced tea

tea leaves, this professional recommendations>> if you decide to go this iced tea, best3