Updated: Feb 29
It is Chinese New Year festive season and there are loads of these beautiful Mandarin oranges in all Chinese households. What better way to use them than to make cold-brewed tea outta them. Yes! When there is cold-brewed coffee, there is also cold-brewed tea. Just like cold brewing coffee, the process reduces the tannins from releasing in your tea which means less bitterness and astringent flavor than brewing it hot.
With the natural sweetness from the oranges and the smoothing taste of the tea leaves an ultimate refreshing cup of tea. Quite frankly, I'd fallen in love with cold-brewed tea, or should I say, I love cold brewed tea than cold-brewed coffee. Lol! Betcha been hearing "cold-brewed" a lot in this post. You can use any good quality red tea for this recipe, be sure to follow the ration correctly. Without much delay, let's get started with the recipe. Cheers!
Good Quality Red Tea Bags, 3
Filtered Cold Water, 500ml
Fresh Mandarin Orange Peel, 1 Orange
Mandarin Oranges, 5 Slices or More To Serve.
Ice Cubes, A Large Handful
In a pitcher add in tea bags and water.
Using a potato peeler to peel the skin from an orange and add into the tea mixture.
*Peel lightly and not all the way thru as the pith (white part) of the skin will leave a bitter taste to the tea*.
Cover and chill in the fridge at least 6 hours or preferably overnight.
*But no more than 12 hours or the cold brewed tea will become bitter.*
Before serving, chill serving glass in the fridge.
When ready to serve, remove and discard tea bags.
Fill serving glass with orange slices and ice cubes.
Pour the tea into serving glass thru a strainer.