Contrary to what the recent weather has indicated, spring IS on its way! And while all those pots of freshly brewed hot tea provided warmth and well-being through the winter, it's time to start getting out and about. But there's no need to leave your beloved tea at home. From now until March 31st, order $50 or more of tea and you'll get this free cold brew tea bottle (retail value $15.99) to take your tea along with you! Make your order $75 or more, you'll also get free global shipping!
In Taiwan, cold brew tea has become a very common thing to suit the active lifestyles of people on-the-go who still want to enjoy good tea. Consequently, there are all kinds of water bottles available that are more or less functional as cold brew tea bottles. We recently discovered this one that is the best design so far in our experience — simple, user-friendly, dishwasher-safe, and even nice looking!
This stylish, ergonomic-shaped bottle made of impact-resistant, BPA-free, Tritan plastic with a screen insert at the top is designed for cold brew tea. Just put about 3g (one level teaspoon) of tea in your bottle, fill it up with room temperature water and let sit for 2-3 hours, and you're good to go! You can also put it in the fridge overnight to be ready to drink in the morning.
Don't have time to let it cold brew? No worries — using the same amount of leaves, fill the bottle half-way with hot water and let brew for about five minutes. Then fill the bottle up with room temp or cold water to prevent over-brewing, and be ready to drink right away! Refill as needed.
Eco-Cha is excited about this new find, as well as the prospect of spring arriving. So we are offering this special deal until March 31st to help prepare you for enjoying the outdoors with refreshing cold brew tea! Go to our store, grab some tea and start brewing up some cold brew!
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We recently visited Mr. Liu when we hosted a visitor from Italy who was keen on experiencing the local tea culture. Our guest was truly elated to be served tea by a true artisan of the trade. Mr. Liu served us three different teas that were all locally harvested this past spring. They varied only in their degree oxidation and roasting. And the one that was sufficiently oxidized, but only lightly roasted, immediately impressed us.