What flavor profile is typically achieved when cloudy day brewing forces the process into a long, slow cold steep equivalent?

Lighter, less oxidized flavor profile

When the ambient temperature during overcast brewing is too low to properly extract flavors (mimicking a very long cold steep), the resulting tea exhibits characteristics similar to a true cold brew. Cold brewing, which involves prolonged steeping at refrigerator temperatures, is known for extracting fewer bitter tannins because the cooler water is less aggressive in dissolving compounds from the leaf. When thick clouds prevent the water from warming sufficiently, the resulting infusion is often described as lighter in body and less oxidized than its sunny-day counterpart. While this process takes much longer, the flavor outcome prioritizes smoothness over robust strength, contrasting sharply with the results achieved under high heat.