Cold Infusions
Our cold infusions combine oolong tea with fruits we dehydrate in-house, steeped in cold water to optimise both flavour and bioactive benefit. Oolong Tea is known as semi-oxidised, containing a mix of catechins, theaflavins, and other polyphenols, giving it antioxidant power that lies between green and black teas. In China and Southeast Asia, oolong tea is usually prepared by soaking the tea in hot water (> 90 °C). Recent research argues that high water temperature could lead to loss of unstable polyphenolic components after 10–15 min of steeping. Cold steeping (often over many hours) significantly reduces extraction of bitter tannins and astringent compounds while preserving or even enhancing antioxidant and total phenolic content compared to hot steeping. For oolong, studies show cold (or room-temperature) infusions maintain higher levels of beneficial compounds, with lower caffeine release and less bitterness.
Paired with our own dehydrated fruits, carefully air-dried in-house to preserve vitamins, antioxidants, and natural sweetness, ensuring maximum nutritional value in every blend. By dehydrating fruits ourselves at low, controlled temperatures, we preserve heat-sensitive nutrients like vitamin C, flavonoids, and natural sugars, avoiding the degradation that occurs under high heat. This ensures our infused fruits contribute not just flavour, but meaningful nutritional support.
Finally, our cold infusions offer practical benefits: easier digestion (due to lower acidity and lower tannin extraction), reduced caffeine load, increased refreshment, and suitability for batch preparation and storage (in the fridge) without loss of antioxidant capacity over short periods.
We believe tea isn’t just something you drink. It’s something that lets you slow down, feel more deeply, and invite light into your day.
