Here’s a TESDA- and Oud Academia–aligned module on Cold Brew vs Hot Infusion for agarwood leaf tea, designed for food-grade, non-resin leaves, emphasizing sensory quality, processing, and consumer guidance.
Cold Brew vs Hot Infusion
Food-Grade Agarwood Leaf Tea
1. Core Principle
“Brewing method determines aroma, flavor extraction, and bitterness.”
Agarwood leaf tea can be prepared as hot infusion or cold brew, each offering distinct sensory experiences. Choosing the correct method depends on leaf type, particle size, water quality, and desired flavor profile.
2. Hot Infusion
| Parameter | Recommended Practice | Notes |
|---|---|---|
| Water Temperature | 80–90°C (green: 80–85°C; semi-fermented: 85–90°C) | Avoid boiling green leaves – preserves delicate aroma |
| Leaf-to-Water Ratio | 2–3 g per 150 mL | Standard for sensory consistency |
| Steeping Time | 3–6 min | Adjust based on leaf type and cut size |
| Sensory Outcome | Bright aroma, balanced bitterness, warm infusion | Extracts polyphenols and bioactives faster |
| Best For | Traditional tea cups, functional blends, sensory evaluation | Consumer-ready hot beverage |
3. Cold Brew
| Parameter | Recommended Practice | Notes |
|---|---|---|
| Water Type | Filtered or mineral water | Ensures clean taste, prevents off-flavors |
| Leaf-to-Water Ratio | 5–8 g per 1 L | Higher leaf concentration compensates for lower extraction |
| Steeping Time | 6–12 hours at 4–8°C | Slow extraction enhances subtle aroma, lowers bitterness |
| Sensory Outcome | Smooth, mild flavor, low astringency, subtle aroma | Ideal for summer drinks, premium ready-to-drink products |
| Best For | Bottled cold brews, functional blends, export-ready beverages | Preserves delicate compounds sensitive to heat |
4. Sensory & Quality Considerations
| Factor | Hot Infusion | Cold Brew |
|---|---|---|
| Aroma | Intense, immediate | Subtle, gradual |
| Bitterness | Moderate, can be controlled with time | Minimal, naturally smoother |
| Color | Rich, warm tone | Pale, light green/amber |
| Bioactive Extraction | Rapid | Slower, may reduce polyphenol concentration |
| Consumer Experience | Warm, comforting | Refreshing, mellow, convenient |
5. TESDA-Aligned Learning Outcomes
Learners will be able to:
- Compare hot infusion vs cold brew methods for agarwood leaf tea
- Adjust leaf-to-water ratios, steeping times, and temperature per method
- Conduct sensory evaluation for aroma, bitterness, and finish
- Integrate cold brew & hot infusion into functional blends or single-origin teas
- Document batch instructions and consumer guidance
6. Integration with Other Modules
- Moisture & Particle Size: affects extraction rate; smaller particles preferred for cold brew
- Sensory Balance: cold brew reduces bitterness and astringency
- Functional Blends: adjust ratios and steeping time for companion herbs
- Water Quality: critical for both methods to avoid off-flavors
7. Regulatory & Export Notes
- FDA-PH and ASEAN require safe, clean water and food-grade ingredients
- Cold-brew instructions can be included on labels without making medicinal claims
- Supports premium product positioning and consumer satisfaction
8. Training Disclaimer
This module applies exclusively to food-grade agarwood leaves.
Resin and medicinal extracts require separate brewing protocols.
✅ Ideal For:
- TESDA CBLM & brewing modules
- Oud Academia premium leaf tea preparation and functional blend courses
- Plantation SOPs for hot and cold brew production
- Export-ready food-grade herbal teas
I can next create:
- A visual infographic comparing hot infusion vs cold brew, including leaf ratios, time, temperature, and sensory outcomes
- A batch preparation guide for cold and hot tea
- Integration into TESDA submission package with temperature, steeping, functional blends, and sensory modules
Do you want me to make the hot vs cold brew infographic next?