29/05/2026
天熱來喝看看冷泡茶吧⋯⋯來看茶改場的實驗🧪⬇️⬇️⋯⋯⋯⋯閱讀完，就來泡壺「東方美人」，明天週末喝，配巧克力🍫
https://www.facebook.com/share/p/1G7WqWgFHy/?mibextid=wwXIfr
冷泡茶最常見的迷思：丟進冰箱放一晚就好了。
對，也不對。
——
「放一晚」確實可以，但不是所有茶都適合同一種冷泡時間。
茶改場（TRES）的研究早就把不同台灣特色茶對應到不同的冷泡窗口。差別不是「泡越久越濃」那麼簡單——茶種不同，最佳的冷泡時間也不一樣。
根據茶改場的建議，冷泡時間大致是這樣分：
**綠茶（不發酵）→ 約 4 小時**
綠茶沒有經過發酵，茶多酚保留得最多。冷泡時間太長，雖然不會像熱泡那樣苦澀，但鮮菁味會被稀釋。4 小時剛好拉出它的清爽甜感。
**文山包種、凍頂烏龍、鐵觀音 → 約 6 小時**
這三類是台灣最有代表性的部分發酵茶。包種輕發酵、清香型，6 小時可以把花香和甜味同時拉出來。凍頂和鐵觀音有焙火，6 小時讓焙火味與茶湯慢慢融合，不會搶走茶本身的味道。
**高山烏龍 → 約 8 小時**
高山茶因為低溫生長、胺基酸含量高，需要更長的時間讓茶胺酸釋放到水中。8 小時是它甜感最飽滿的節奏。
**東方美人、紅茶 → 約 10 小時**
全發酵或高發酵茶的風味物質比較重，需要更長時間才會慢慢溶出。東方美人的蜜香在冷泡第 8 小時開始明顯，10 小時是最穩定的甜香平衡。
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當然，時間不是絕對的。每個人家裡的冰箱溫度、茶葉粗細、水量都不一樣。
但茶改場的建議是一個很好的起點：與其什麼茶都放同一種時間，不如先照這個表試一次。你會發現同一包茶，冷泡 6 小時和冷泡 10 小時，喝起來根本是兩種東西。
——欸愛小茶僮
———
The most common misconception about cold-brew tea: just toss it in the fridge and leave it overnight.
Yes, and no.
"Overnight" works for many teas. But not all teas are meant to be cold-brewed for the same length of time.
The Tea Research and Extension Station (TRES) has already mapped out different cold-brew windows for different Taiwanese specialty teas. The difference is not simply "longer equals stronger." Each tea type has its own optimal infusion time.
According to TRES recommendations, here is the breakdown:
**Green tea (non-oxidized) → about 4 hours**
Green tea retains the most catechins since it undergoes no oxidation. Too long in cold water, and while it will not turn bitter like it does in hot water, the fresh-green character gets diluted. Four hours is the sweet spot for that clean, sweet taste.
**Wenshan Baozhong, D**g Ding Oolong, Tieguanyin → about 6 hours**
These three represent Taiwan's most iconic partially-oxidized teas. Baozhong is lightly oxidized and floral — 6 hours brings out both fragrance and sweetness. D**g Ding and Tieguanyin carry roast character; 6 hours lets the roast notes blend smoothly with the tea without dominating.
**High Mountain Oolong → about 8 hours**
High-mountain teas grow slowly in cool temperatures and build up more amino acids. They need a longer steep for the theanine to fully release. Eight hours delivers peak sweetness.
**Oriental Beauty, Black tea → about 10 hours**
Fully or heavily oxidized teas carry heavier flavor compounds that take more time to dissolve. Oriental Beauty's honey aroma only starts to emerge clearly around hour 8; 10 hours gives the most stable balance of sweetness and fragrance.
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Of course, these times are not absolute. Every fridge runs at a different temperature. Leaf size and water volume vary.
But the TRES recommendations are an excellent starting point. Instead of brewing every tea the same way, try this chart once. You will find that the same tea at 6 hours versus 10 hours can taste like two completely different drinks.
—— xiaochaai
