Abstract: Brewing tea in boiling water has been practiced since Ming dynasty.However, in comparison to the ready-to-drink tea or other non-alcoholic beverages, the traditional method consumes energy, is difficult in handling andlacks convenience in use. Thus, a new way of using water at lower temperatures to brewGuzhang Maojian tea was tested. The teas brewed at different concentrationsand temperatures for varied lengths of time were evaluated by a sensory panel and analyzed biochemically to arrive at the preliminary steeping conditions. Thecool-steeping was achieved bybrewing 3g of tea in 120 mL of 25℃ water for 2h. The longer-than-conventionalbrewing time allowed gradually leaching of the water extractable components with no significant different in quantity, while the tea was judged to be superior in aroma and flavor. It appeared that brewing green tea with water at ambient temperaturewarrant a further exploration.