In this month's Curious Cook column, I write about making iced tea and coffee by preparing them with cold water instead of hot. Aficionados differ on the relative merits of cold- and hot-brewed drinks. Cold brewing does extract a different balance of flavors compared to a standard hot brew. If you think of them as different drinks, then you can enjoy each for its particular qualities. I also describe recent studies of tea made with jamaica, the outer flower parts of a kind of hibiscus, and give recipes for jamaica and "mojito" teas from Maricel Presilla of Zafra and Cucharamama in Hoboken NJ.
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