Iced Tea | The NANA1807 Method

The art of brewing a lively, structured, beneficial iced tea.
A scientific, sensory and plant-friendly approach.

1. Hot Infusion

Unlocking Plant Intelligence

We start with a hot infusion ( 80–90°C for 3 to 4 minutes ,) depending on the type of tea. This step activates the bioactive compounds and releases the primary aromas, including the essential molecules of tea:

• Polyphenols (powerful antioxidants like catechins)

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

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

Why this hot infusion?

Heat breaks down the cell walls of the leaves, extracting the active ingredients that are only released above 70°C , particularly in green or black teas. Hot infusion awakens the heart of the leaf , where the benefits of the tea reside.

2. Rest at Room Temperature

Preserving Molecular Balance

After its hot infusion, the tea must cool slowly at room temperature for 2 to 3 hours:

• Softening of tannins
• Stabilization of volatile aromas
• Start of slow aromatic reactions
• Chemical equilibrium of the liquor

Why this cooling step?

Sudden cooling (with ice cubes or immediate refrigeration) freezes the volatile aromas , contracts the tannins , and creates an unstable precipitation of certain particles, modifying 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 then rests in a cool place for 5 to 7 hours . This step is not just a simple cooling, it is a phase of slow molecular transformation :

• The tannins are partially deposited: the liqueur becomes softer and silkier

• The bitterness recedes in favor of secondary floral or vegetal notes

• The texture gains in roundness , balance and persistence in the mouth.

This maturation allows us to obtain a more stable , more digestible drink, 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 through micro-precipitation of tannins
• Secondary aromatic evolution

4. Service without Ice

Respect the Liquor and the Digestive System

Serving without ice avoids two major pitfalls:

1. Dilution of taste : ice cubes melt quickly, altering the aromatic density of the liqueur

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

By drinking Iced Tea fresh but not iced , we respect the internal balance of the body, we promote assimilation , and we prolong the pleasure smoothly.

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

• Preserves aromas and structure
• Promotes gentle digestion
• Avoids dilution and thermal shock

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

A Method Designed for the Living

The NANA1807® Method is not just about making Iced Tea:
It reveals the deep nature of Tea , activating its health virtues and releasing all its aromatic complexity.

It is based on:

• A phytotherapeutic approach : respect for the plant and its cycles
• A sensory logic : controlled extraction, slow infusion, balance of tastes
• An ecology of digestion : no thermal brutality, no shock to the body

A signature of the House

More than a method, it is a manifesto :
A plea for long time , quality , full presence , and listening to the cycles of plants.
Today, it is the basis of our summer Mint Tea for Peace ceremonies , our Mintéalogie workshops , and our future collection of Living Iced Teas® .

Conclusion

The NANA1807® Method is a combination of science, patience, and respect for natural flavors. It aims to restore all the organoleptic richness of tea while caring for the body and mind.