Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Cold Brew Coffee (Slow Cold Immersion) vs. Oolong Tea (Tie Guan Yin Semi-Oxidized)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
Cold Brew Coffee (Slow Cold Immersion)
Oolong Tea (Tie Guan Yin Semi-Oxidized)
Cold brew coffee is prepared by steeping coarse coffee grounds in room temperature or chilled water (4–20°C) for 16–24 hours. Per 100ml concentrate, it delivers 180–220mg caffeine with 66% lower titratable acidity than hot brews.
Tie Guan Yin is a prized semi-oxidized oolong tea (30–40% oxidation) from Anxi, China. Steeping 5g in 150ml water at 88–92°C in a Gaiwan for 45 seconds produces an orchid floral fragrance, rich theasinensins, and ~25mg caffeine per 100ml over 6+ infusions.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Extended Cold Full Immersion Extraction | Semi-Oxidized Rolled Oolong Tea (30–40% Oxidation) |
|
Brewing Water Temperature
|
4 – 20°C (39 – 68°F / Cold / Room Temp) | 88 – 92°C (190 – 198°F) |
|
Caffeine Content (per 100ml)
|
~180 – 220 mg (Concentrate) / ~70–90mg (Diluted 1:1) mg | ~25 – 35 mg mg |
|
Standard Brew Ratio (Dose : Water)
|
1 : 5 (Concentrate) / 1 : 12 (Ready-to-drink) | — |
|
Extraction Time
|
16 – 24 Hours | — |
|
Grind Size Range
|
900 – 1,200 µm (Extra Coarse) | — |
|
Total Dissolved Solids (TDS)
|
3.5 – 5.0 % (Concentrate) % | — |
|
Titratable Acidity Comparison
|
50–66% lower titratable acid than hot coffee (smooth, chocolatey, low-tannin) | — |
|
Standard Brew Ratio (Leaf : Water)
|
— | 5.0g in 150ml (Gongfu style 1 : 30) |
|
Steeping Duration
|
— | 45s (1st), +15s per subsequent infusion (6–8 steepings) |
|
Oxidation Level
|
— | 30 – 40% (Partial enzymatic bruising and pan firing) |
|
Bioactive Polyphenols
|
— | Theasinensins (unique oolong dimers), EGCG, L-Theanine |
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