Cold brewing tea, which involves brewing tea leaves with cold water, can be said to be a traditional method of brewing tea. Office workers, class enthusiasts, drivers, mountain climbers, and so on, wherever you go, as long as you can buy mineral water, you can always enjoy both delicious and healthy cold brewed tea.

The traditional culture of drinking tea in daily life is often brewed with hot water, which allows one to enjoy the elegant aroma of tea and taste the sweet and mellow taste of tea soup. It is also a leisure hobby. With the acceleration of people's pace of life, the lifestyle of cold brewing tea has begun to be widely accepted by the public

The aroma and taste of cold brewed tea are of course different from the brewing method of hot water in a teapot, and the general perception of cold brewed tea is that the aroma and taste of tea soup are more natural than those of canned tea beverages sold on the market.

In recent years, China has developed cold water leachable Pu'er raw tea, green tea, black tea, etc., and Japan has developed cold water leachable green tea, with sales increasing year by year. Compared with traditional tea making techniques, the processing characteristics of cold brewing tea are to extend the steaming time of fresh leaves, reduce the degree of fine kneading, and dry through high heat. Unilever has developed a new cold water brewing tea processing technology and obtained European and international patents in September 2001. This tea can be extracted in 15 ℃ water for 5 minutes through a special processing method of adding chemicals, greatly shortening the production time.