Cold-steeping is a popular way to prepare tea in Taiwan, especially during the summer months. Cold-steeped tea is not like conventional iced tea, in which you brew your tea hot and then cool it down. Rather, cold-steeping involves tossing the tea in cold water and letting it sit at room temperature or in the fridge for at least two hours. This method has been found to reduce the caffeine content and is said to reduce bitterness and improve the aroma.
