Cool cuppa

After visiting Kanazawa, Japan, Twig Teas founder and yoga instructor Iona Carter was inspired to transform a local specialty into a brand that she hopes will take a share of the growing market for iced, ready-to-drink beverages.

Cold teas contain fewer bitter catechins than hot blends and have a naturally sweeter taste and smoother texture, according to Carter. The cold brew method also extracts less caffeine from the tea leaves.

Globally, consumption of cold, ready-to-drink tea is on the rise, according to market researchers Canadean. However, Carter’s products are steeped in cold water at the beginning of the brewing process rather than boiled and poured over ice or refrigerated – a fact she hopes will appeal to tea drinkers with a refined palate.