Honestly probably not much, it's over a long enough time scale usually that it's just a cold brew. But the idea was that the heat of the sun would help the infusion process.
The sun heats the water so it can leech out the tea juice. It's much slower than just boiling the water but people like to do it for some reason.
If I make a pitcher of tea I like to boil a pot of water and add about 4 bags of tea and 1 or 2 bags of mint. Gives the tea a nice, refreshing minty kick without overpowering the tea.
Or sometimes I'll just make a pitcher of mint tea, ya know, whatever
I want to get some matcha but the stuff is like expensive and I'd have to get the little whisk thing and stuff too
Tallahasseeriel on
0
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Since the 90s, of course, studies have shown that there is no safe level of sun brewing. If you grew up in that era it's important to keep an eye out for any boba pearls that are asymmetrical or rapidly change size and color so you can fish them out before they meteastasize.
Since the 90s, of course, studies have shown that there is no safe level of sun brewing. If you grew up in that era it's important to keep an eye out for any boba pearls that are asymmetrical or rapidly change size and color so you can fish them out before they meteastasize.
What if you put the tea in a sun bed for a while before putting it in real sunlight?
My mom used to make sun tea a lot but she never used hot water just cold or room temp tap water and then just let it steep most of a day or so on the back porch.
+1
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
Since the 90s, of course, studies have shown that there is no safe level of sun brewing. If you grew up in that era it's important to keep an eye out for any boba pearls that are asymmetrical or rapidly change size and color so you can fish them out before they meteastasize.
What if you put the tea in a sun bed for a while before putting it in real sunlight?
Since the 90s, of course, studies have shown that there is no safe level of sun brewing. If you grew up in that era it's important to keep an eye out for any boba pearls that are asymmetrical or rapidly change size and color so you can fish them out before they meteastasize.
What if you put the tea in a sun bed for a while before putting it in real sunlight?
I just smear high-SPF all over the jar
On the jar? …well, shit. I need to call poison control.
Honestly probably not much, it's over a long enough time scale usually that it's just a cold brew. But the idea was that the heat of the sun would help the infusion process.
I feel like on a 100 plus degree day it might do something
0
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
Sun tea just makes me think of in 30 Rock when Frank has all the jars in his office
"Some of them are sun tea, and some of them... were sun tea."
I refuse to believe that my father leaving a two gallon glass jar outside with a fistful of Lipton tea bags did anything more than leaving that same jar literally anywhere else
Sun tea will extract more from the tea leaves than room temperature or cold water, because the water will get a lot of heat from the sun.
You could achieve the same effect with a water bath but the vibes on that are way worse.
On a long enough time scale, won't the cold water end up extracting just as much?
Sun tea in my experience has always been like, leaving the jug in the yard all day, taking it in at night and throwing it in the fridge for tomorrow. Which is part of makes me wonder if just doing a cold brew extraction for that same amount of time would work just as well.
My dad used to 'sun brew' iced tea with a bunch of Lipton in a big jug he would sit on the window sill, but I think that's probably just marketing at work
Hey, my dad made suntea like that all the time too, with various teas. It was pretty much the only reason we had big ass glass jugs.
my mother is southern too, so yeah same
+1
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Sun tea will extract more from the tea leaves than room temperature or cold water, because the water will get a lot of heat from the sun.
You could achieve the same effect with a water bath but the vibes on that are way worse.
On a long enough time scale, won't the cold water end up extracting just as much?
Sun tea in my experience has always been like, leaving the jug in the yard all day, taking it in at night and throwing it in the fridge for tomorrow. Which is part of makes me wonder if just doing a cold brew extraction for that same amount of time would work just as well.
I'm not sure when it comes to tea! It wouldn't be the case for coffee, even an infinitely long cold brew won't extract some of the molecules you'll get with hot water, but I don't really know if that's the case for tea.
Can I ask you good capitalists a question (and hopefully this won't sound overly petty)?
I wanted a gamepad for my phone - and since it is a new phone, I was sort of excited to play with it, so I purposely searched on eBay to find one that didn't ship from China. It was still a cheap controller, but I didn't want to wait for that shipping and the last thing I bought from there never arrived at all. So, I paid a little extra over getting one shipped from China, from a seller with 100% feedback and the item said it was located in Florida.
Days pass and my shipping never gets past "we know there's something being shipped" with the post office. I did some Googling to find that it was being shipped from China and hadn't reached the post office yet as it was still somewhere over the Pacific. I messaged the seller, saying "Hey, I thought my item was shipping from Florida, I purposefully picked you because of that" and they said "Oh, it is shipped from a US warehouse, not China" - despite me easily tracking it online.
Would it be petty to tell them I want a few bucks off given their erroneous listing and follow-up lies? I don't want to be a dick, and it's only like a $5 difference, but if I wanted to risk a China shipment, I would have done that at the beginning and saved a few bucks.
Can I ask you good capitalists a question (and hopefully this won't sound overly petty)?
I wanted a gamepad for my phone - and since it is a new phone, I was sort of excited to play with it, so I purposely searched on eBay to find one that didn't ship from China. It was still a cheap controller, but I didn't want to wait for that shipping and the last thing I bought from there never arrived at all. So, I paid a little extra over getting one shipped from China, from a seller with 100% feedback and the item said it was located in Florida.
Days pass and my shipping never gets past "we know there's something being shipped" with the post office. I did some Googling to find that it was being shipped from China and hadn't reached the post office yet as it was still somewhere over the Pacific. I messaged the seller, saying "Hey, I thought my item was shipping from Florida, I purposefully picked you because of that" and they said "Oh, it is shipped from a US warehouse, not China" - despite me easily tracking it online.
Would it be petty to tell them I want a few bucks off given their erroneous listing and follow-up lies? I don't want to be a dick, and it's only like a $5 difference, but if I wanted to risk a China shipment, I would have done that at the beginning and saved a few bucks.
False advertising is a literal crime so yeah you should definitely get some money off.
I just put eight tea bags in an empty Madican, fill him with water, and listen to him complain about sloshing for the next 12 hours.
Joke's on you I'd be empty in about an hour because anything with caffeine in it zips right through me
0
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
I've heard that being exposed to light can mess up some oils or alcohol (that's why extra virgin olive oil and most beers come in darkened green or brown bottles), no idea if sunlight would do something different to steeping tea, as compared to like a similar setup that was warmed to the same temperature but without the light.
I want to get some matcha but the stuff is like expensive and I'd have to get the little whisk thing and stuff too
Nah, man, you don't have to.
(I mean, yes, ceremonial matcha justifies the more traditional, contemplative ritual and all the kit if that's what you're into. It's certainly a pleasant way to spend a few minutes, and good tools always make for a better experience, whatever the activity. Sometimes you can find a good deal on a full setup for ~$50, and if that's your thing, you'll be using it forever after. So cost over time.. seems worthwhile. If you want to get stuff piecemeal, start with a chasen, the whisk, because you can use that with any wide, flat bowled vessel.)
Unless you are trained in tea ceremony and actively performing said ceremony, the only requirement is to break the clumps so the tea can absorb water; same as making dough, you don't want little packets of dry ingredient. Or maybe you do!
But you can totes just use a balloon etc or sauce whisk, a small one if you've got it so that lumps break up easier. A couple google hits suggest steel can inactivate some of the antioxidants in matcha; I'm having trouble finding research to support it, but I'm guessing it's a misunderstanding based on dietary iron binding to EGCG when consumed within an hour of each other. But if you're getting normal amounts of iron or drinking for flavor, you don't need to worry on it. Putting liquid matcha in a steel container can cause it to oxidize and darken in color, but unless you have an incredibly sensitive palate, it's unlikely to affect the flavor once decanted.
You could even use a spatula and press out the lumps, just takes more time. Use the same method you make hot chocolate! Or (important, cooled) seal it in a jar and shake for foam. At the restaurant, we'd use those little battery-operated frothers, even when they ran out of power -- at that point, I found them more annoying than useful, so usually grabbed a fork or borrowed a whisk from the kitchen. We'd occasionally get folks telling us we were doing it wrong in varying degrees of politeness (& I'll shortly explain the irony in that), but we did not claim to practice tea ceremony, just that we used ceremonial grade matcha for tea bowls.
By hand, you don't get an even foam without technique. But depending on the tea ceremony school, foam varies for usucha, and the thicker, pastelike koicha is closer to honey or melted chocolate in consistency, so. The globalized idea of 'traditional matcha' is based on only one of many traditions. And foam can affect your enjoyment; it's another personal preference rather than what is 'correct'.
There's a bunch of grades of matcha, largely based on time of harvest, how it's grown, and how finely milled it is. (Fun tea fact, early vs late harvest also affects the nutrients available. Brewing temperature, too.) Outside of Japan, people mostly know the two broad categories: ceremonial and culinary. Kitchen / culinary / cooking matcha tends to be less expensive. As the name indicates, it's generally what you'll use for smoothies, lattes, other mixed drinks, and food. But if you don't mind a (generally) more bitter and strong base flavor, you can drink it plain. You can also find lower cost ceremonial grade for drinking or cooking, you'll just need to do some research, or go to your local well-stocked Japanese grocery and ask for help.
Once you open the container, you'll want to go through it fairly quickly, but you can also keep a properly sealed, ie airtight, tin in your fridge for a decent amount of time to slow the degradation of quality. 1-2 months, on average, but again, it's 'best by' rather than 'bad after'.
Since the 90s, of course, studies have shown that there is no safe level of sun brewing. If you grew up in that era it's important to keep an eye out for any boba pearls that are asymmetrical or rapidly change size and color so you can fish them out before they meteastasize.
If you don't wanna get traditional about it you can totally use a fork and some hot water to whisk the matcha. Like, it's nice to do it properly in line with ancient practices but sometimes you just want a hot moss drink ya know?
Since the 90s, of course, studies have shown that there is no safe level of sun brewing. If you grew up in that era it's important to keep an eye out for any boba pearls that are asymmetrical or rapidly change size and color so you can fish them out before they meteastasize.
-_-?
Jedoc was making a joke about the sun causing skin cancer
Sun tea will extract more from the tea leaves than room temperature or cold water, because the water will get a lot of heat from the sun.
You could achieve the same effect with a water bath but the vibes on that are way worse.
On a long enough time scale, won't the cold water end up extracting just as much?
Sun tea in my experience has always been like, leaving the jug in the yard all day, taking it in at night and throwing it in the fridge for tomorrow. Which is part of makes me wonder if just doing a cold brew extraction for that same amount of time would work just as well.
I'm not sure when it comes to tea! It wouldn't be the case for coffee, even an infinitely long cold brew won't extract some of the molecules you'll get with hot water, but I don't really know if that's the case for tea.
iirc, with both coffee and tea, you're right -- after a certain point of coldbrewing, you're just leaching tannins with increasing undesirables, and even that eventually stops on a long enough timeline. Before that point, you're also getting lower levels of everything (beneficial or detrimental) versus brewing/steeping.
It's all chemistry, time and temp.
Like, by serving sizes, espresso is lower in caffeine than both drip and cold brew, but by volume, it's a higher concentration. Mostly because of extraction time + temperature; the water is in contact with the beans relatively briefly, but steam pressure pushes the temperature end of the seesaw way up.
Setting aside difference in varietals and point of harvest, white tea is generally considered to have the lowest caffeine of Camellia sinensis drinks. This is when it's prepared with low temp and a short steep; steeping at a high temp or for longer periods extracts higher levels of caffeine. So, gongfu style can sometimes be the espresso equivalent for tea...
Since the 90s, of course, studies have shown that there is no safe level of sun brewing. If you grew up in that era it's important to keep an eye out for any boba pearls that are asymmetrical or rapidly change size and color so you can fish them out before they meteastasize.
-_-?
Jedoc was making a joke about the sun causing skin cancer
I was mostly squinting in disapproval, but appreciate the explanation nonetheless.
pooka on
0
StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
Since the 90s, of course, studies have shown that there is no safe level of sun brewing. If you grew up in that era it's important to keep an eye out for any boba pearls that are asymmetrical or rapidly change size and color so you can fish them out before they meteastasize.
-_-?
Jedoc was making a joke about the sun causing skin cancer
There is also a concern with sun tea that because it is sitting out for a day that it could allow bacteria to develop and get gross (whereas tea made with hot water or kept in the refrigerator would be fine)
How does that factor into me, a dumbass, who brews their ice tea cold?
When I make iced tea I make about a cup's worth of hot tea, usually extra strong, and then I dump a lotta ice in there along with a few more cups of water (plus some citrus or aromatics or wev, depending on tea type), and stick it in the fridge for at most a few hours, after which I take out the tea (always loose leaf, enveloped in a strainer ball) so it doesn't oversteep.
This method gets the flavour and level of caffeine release I'm looking via hot extraction, plus some additional layers on the tail from the longer cold steep. But you can also just stick tea in cold water and let it sit in the fridge, that works fine.
Posts
Honestly probably not much, it's over a long enough time scale usually that it's just a cold brew. But the idea was that the heat of the sun would help the infusion process.
The sun heats the water so it can leech out the tea juice. It's much slower than just boiling the water but people like to do it for some reason.
If I make a pitcher of tea I like to boil a pot of water and add about 4 bags of tea and 1 or 2 bags of mint. Gives the tea a nice, refreshing minty kick without overpowering the tea.
Or sometimes I'll just make a pitcher of mint tea, ya know, whatever
But I don't care for iced tea I prefer my tea hot
I want to get some matcha but the stuff is like expensive and I'd have to get the little whisk thing and stuff too
What if you put the tea in a sun bed for a while before putting it in real sunlight?
I just smear high-SPF all over the jar
On the jar? …well, shit. I need to call poison control.
I feel like on a 100 plus degree day it might do something
"Some of them are sun tea, and some of them... were sun tea."
You could achieve the same effect with a water bath but the vibes on that are way worse.
On a long enough time scale, won't the cold water end up extracting just as much?
Sun tea in my experience has always been like, leaving the jug in the yard all day, taking it in at night and throwing it in the fridge for tomorrow. Which is part of makes me wonder if just doing a cold brew extraction for that same amount of time would work just as well.
my mother is southern too, so yeah same
I'm not sure when it comes to tea! It wouldn't be the case for coffee, even an infinitely long cold brew won't extract some of the molecules you'll get with hot water, but I don't really know if that's the case for tea.
I wanted a gamepad for my phone - and since it is a new phone, I was sort of excited to play with it, so I purposely searched on eBay to find one that didn't ship from China. It was still a cheap controller, but I didn't want to wait for that shipping and the last thing I bought from there never arrived at all. So, I paid a little extra over getting one shipped from China, from a seller with 100% feedback and the item said it was located in Florida.
Days pass and my shipping never gets past "we know there's something being shipped" with the post office. I did some Googling to find that it was being shipped from China and hadn't reached the post office yet as it was still somewhere over the Pacific. I messaged the seller, saying "Hey, I thought my item was shipping from Florida, I purposefully picked you because of that" and they said "Oh, it is shipped from a US warehouse, not China" - despite me easily tracking it online.
Would it be petty to tell them I want a few bucks off given their erroneous listing and follow-up lies? I don't want to be a dick, and it's only like a $5 difference, but if I wanted to risk a China shipment, I would have done that at the beginning and saved a few bucks.
False advertising is a literal crime so yeah you should definitely get some money off.
PSN:Furlion
Joke's on you I'd be empty in about an hour because anything with caffeine in it zips right through me
(I mean, yes, ceremonial matcha justifies the more traditional, contemplative ritual and all the kit if that's what you're into. It's certainly a pleasant way to spend a few minutes, and good tools always make for a better experience, whatever the activity. Sometimes you can find a good deal on a full setup for ~$50, and if that's your thing, you'll be using it forever after. So cost over time.. seems worthwhile. If you want to get stuff piecemeal, start with a chasen, the whisk, because you can use that with any wide, flat bowled vessel.)
Unless you are trained in tea ceremony and actively performing said ceremony, the only requirement is to break the clumps so the tea can absorb water; same as making dough, you don't want little packets of dry ingredient. Or maybe you do!
You could even use a spatula and press out the lumps, just takes more time. Use the same method you make hot chocolate! Or (important, cooled) seal it in a jar and shake for foam. At the restaurant, we'd use those little battery-operated frothers, even when they ran out of power -- at that point, I found them more annoying than useful, so usually grabbed a fork or borrowed a whisk from the kitchen. We'd occasionally get folks telling us we were doing it wrong in varying degrees of politeness (& I'll shortly explain the irony in that), but we did not claim to practice tea ceremony, just that we used ceremonial grade matcha for tea bowls.
By hand, you don't get an even foam without technique. But depending on the tea ceremony school, foam varies for usucha, and the thicker, pastelike koicha is closer to honey or melted chocolate in consistency, so. The globalized idea of 'traditional matcha' is based on only one of many traditions. And foam can affect your enjoyment; it's another personal preference rather than what is 'correct'.
There's a bunch of grades of matcha, largely based on time of harvest, how it's grown, and how finely milled it is. (Fun tea fact, early vs late harvest also affects the nutrients available. Brewing temperature, too.) Outside of Japan, people mostly know the two broad categories: ceremonial and culinary. Kitchen / culinary / cooking matcha tends to be less expensive. As the name indicates, it's generally what you'll use for smoothies, lattes, other mixed drinks, and food. But if you don't mind a (generally) more bitter and strong base flavor, you can drink it plain. You can also find lower cost ceremonial grade for drinking or cooking, you'll just need to do some research, or go to your local well-stocked Japanese grocery and ask for help.
Once you open the container, you'll want to go through it fairly quickly, but you can also keep a properly sealed, ie airtight, tin in your fridge for a decent amount of time to slow the degradation of quality. 1-2 months, on average, but again, it's 'best by' rather than 'bad after'.
Jedoc was making a joke about the sun causing skin cancer
It's all chemistry, time and temp.
Setting aside difference in varietals and point of harvest, white tea is generally considered to have the lowest caffeine of Camellia sinensis drinks. This is when it's prepared with low temp and a short steep; steeping at a high temp or for longer periods extracts higher levels of caffeine. So, gongfu style can sometimes be the espresso equivalent for tea...
There is also a concern with sun tea that because it is sitting out for a day that it could allow bacteria to develop and get gross (whereas tea made with hot water or kept in the refrigerator would be fine)
So it's kind of the truth too
https://www.shangtea.com/tea/p/tangerine-blossom-tea
When I make iced tea I make about a cup's worth of hot tea, usually extra strong, and then I dump a lotta ice in there along with a few more cups of water (plus some citrus or aromatics or wev, depending on tea type), and stick it in the fridge for at most a few hours, after which I take out the tea (always loose leaf, enveloped in a strainer ball) so it doesn't oversteep.
This method gets the flavour and level of caffeine release I'm looking via hot extraction, plus some additional layers on the tail from the longer cold steep. But you can also just stick tea in cold water and let it sit in the fridge, that works fine.
bro it's just wet leaf juice
drink it up like hot bean juice