Cold-Brewed Tisanes: Boricha and Beyond
July 13, 2014 2:58 PM Subscribe
So this summer I have been loving the ease of cold-brewed, noncaffeinated herbal beverages, mixing up blends of hibiscus, rose petals, rooibos, mint, and other odds and ends. I'd like to expand my formulary by learning which herbals cold-brew well, and how they'd differ from hot-brew.
posted by jackbishop to Food & Drink (2 answers total) 16 users marked this as a favorite
In particular, I have a lot of things I haven't even tried in a cold-brew yet, specifically:
* roasted barley. I adore boricha, but I get the impression that it doesn't cold-brew at all (and that cold-brew mugicha bags are "prepared" somehow). Is there a way to get my barley fix without mucking around heating water up and cooling it down?
* licorice root. In a fit of overoptimism, I bought a pound of licorice root, and I figure I ought to try it out to add a different flavor/aftertaste to my brews. I want to be wary of the potential ill health effects of glycyrrhizin, so clearly such use would be sparing.
* spices. How well would cloves, cinnamon sticks, ginger, or star anise flavor a cold-brewed tea? I know all of them can extract effectively in hot water, and if I need to do a simple-syrup-like extraction from them to put in with my tea, I could get behind that, but I do like the whole "put stuff in the fridge and relax" approach to making beverages by the gallon.