Drip Tea

Drip Tea, also sometimes referred to as cold drip tea or kyoto-style tea (though this term is less common and more often associated with coffee), is a method of brewing tea using a slow, cold-water extraction process. This technique involves slowly dripping cold or room temperature water onto tea leaves over a prolonged period, typically several hours. The resulting brew is known for its smooth, mellow flavor, reduced bitterness, and enhanced aromatic qualities compared to hot-brewed tea.

The process typically utilizes a specialized brewing apparatus that includes a water reservoir, a valve or mechanism to control the drip rate, a chamber for the tea leaves, and a collection vessel for the final brew. The extremely slow extraction minimizes the release of tannins and other compounds that contribute to bitterness in hot-brewed tea.

Drip tea can be made with a variety of tea types, including green tea, black tea, oolong tea, and herbal infusions. The specific tea type and the drip rate are adjusted to optimize the flavor profile of the final product. Due to the long brewing time, drip tea is often prepared in advance and refrigerated. It is typically served cold and can be enjoyed neat or diluted with water or ice.

The extended extraction time also allows for a more complete extraction of the tea's beneficial compounds, potentially increasing the concentration of antioxidants and other health-promoting substances.