The NANA1807 Method | Iced Tea Preparation

The art of brewing a living, structured, beneficial iced tea.

A scientific, sensory and plant-respectful approach.

1. Activate the Plant Essence

Unleashing the Intelligence of Plants

We start with a hot infusion ( 80–90°C for 3 to 4 minutes ), depending on the type of tea. This step awakens the plants' chemical intelligence and releases their essential aromas , including the essential molecules of tea:

• Polyphenols (powerful antioxidants such as catechins)

• Flavonoids and tannins , with anti-inflammatory and digestive properties

• Theanine (a relaxing amino acid), mild caffeine , and aromatic volatile oils

Why this hot infusion?

Heat breaks down the cell walls of the leaves, allowing the extraction of active compounds that are only released above 70°C , particularly in green and black teas. Hot infusion awakens the heart of the leaf , where the tea's beneficial properties reside.

2. Rest at Room Temperature

Preserving Molecular Balance

After being brewed hot, the tea should cool slowly to room temperature for 2 to 3 hours:

• Tannin softening
• Stabilization of volatile aromas
• Beginning of slow aromatic reactions
• Chemical equilibrium of the liquor

It is an alchemical pause, a suspended moment where nature continues its work.

Why this cooling step?

Sudden cooling (with ice cubes or immediate exposure to cold) freezes volatile aromas , contracts tannins , and creates an unstable precipitation of certain particles, altering the texture of the tea (astringency, bitterness, cloudiness).
By letting it rest, the liqueur is stabilized and a gradual aromatic maturation is allowed.

3. Slow Refrigeration

Refine the Taste Structure

The tea is then left to rest in a cool place for 5 to 7 hours . This step is not simply cooling; it is a phase of slow molecular transformation .

• The tannins partially settle: the liqueur becomes softer and silkier.

• Bitterness recedes in favor of secondary floral or vegetal notes.

• The texture becomes rounder , more balanced , and more persistent on the palate.

This maturation process results in a more stable , more digestible beverage, with a better distribution of flavors and a natural sensory harmony .

During this refrigeration period, the cold allows:

• Natural settling of particles
• Clarification of the liquor
• Roundness of taste due to micro-precipitation of tannins
• Secondary aromatic evolution

4. Serve without ice cubes

Respect the liquor and the digestive system

Serving without ice avoids two major pitfalls:

1. Dilution of the flavor : the ice cubes melt quickly, altering the aromatic intensity of the liqueur

2. Digestive stress : too cold a liquid can cause vasoconstriction of the digestive mucosa , slowing down digestion and sometimes creating gastric or intestinal disorders.

By drinking a fresh, vibrant but not iced iced tea , we respect the internal harmony of the body and prolong the pleasure smoothly.

Serve chilled, between 6 and 10°C, without ice:

• Preserves the aromas and structure
• Promotes gentle digestion
• Avoid dilution and thermal shock

Note: below 5°C, the perception of aromas drops by 40 to 60% (source: neurogastronomy).

A Method Designed for Living Beings

The NANA1807® Method does more than just prepare iced tea:
It reveals the deep nature of Tea , activating its health benefits and releasing its full aromatic complexity.

It is based on:

• A phytotherapeutic approach : respecting the plant and its cycles
• A sensory approach : controlled extraction, slow infusion, balanced flavors
• An ecology of digestion : no sudden temperature changes, no shock to the body

A signature of the House

More than a method, it's a manifesto :
A plea for long-term thinking, quality , full presence , and listening to the cycles of plants.
Today it forms the basis of our summer Mint Tea for Peace ceremonies , our Mintealogy workshops , and our future collection of Living Iced Teas® .