Cold-Brew Bases for Fruit Teas: Ratios That Keep Aroma High
If your fruit teas look gorgeous but taste flat after icing, the issue usually isn’t the syrup—it’s the base. Cold-Brew Bases for Fruit Teas give you vivid aroma with low bitterness, letting mango, lychee, and yuzu shine without loading in sugar. Below is a practical, bar-tested guide to ratios, brew times, and QC so your fruit tea base stays fragrant through service and delivery. Why cold brew wins for fruit tea Hot-brewed tea extracts fast—but it also pulls more tannins that fight with citrus and fruit acids. Cold brew extracts aromatics first, bitterness last , so you can: Run lower sugar while keeping “sweet-perceived” flavour Maintain clearer colour (less haze from over-extraction) Hold flavour longer on ice (less shock and dilution) Cold-Brew Bases for Fruit Teas: the ratio that rarely fails Core ratio (concentrate): Tea: 18–22 g loose leaf per 1 litre filtered water (≈1.8–2.2% w/w) Time: 8–12 hours in the fridge (2–5°C) Water TDS: target 50–100 ...