Recipes · 4 min read
Cold brew tea
Leaf, cold water and a night in the fridge: smooth, sweet iced tea with almost no bitterness.
Steeping tea in cold water for hours pulls out its sweetness and aroma but very little of its bitterness (see the science). The result is smooth, bright iced tea that needs no sugar.
The basic method
- Weigh the leaf into a clean glass jug or jar. Use the chart below.
- Add cold, filtered water, cover and put it in the fridge.
- Wait. Most teas are ready in 6 to 12 hours: overnight is perfect.
- Strain out the leaves, and keep the tea in the fridge.
How much and how long
| Tea | Leaf per litre | Time in the fridge |
|---|---|---|
| Green (sencha, Dragon Well) | 8–10 g | 6–8 hours |
| White | 10–12 g | 8–10 hours |
| Oolong | 10–12 g | 8–12 hours |
| Black | 10–12 g | 8–12 hours |
| Hibiscus, mint, rooibos | 12–15 g | 8–12 hours |
Keeping it fresh and safe
- Use a clean jug and keep the tea in the fridge the whole time. Don’t cold brew at room temperature.
- Drink it within two to three days.
- Pour it over ice, or add a slice of lemon or a sprig of mint just before serving.
Try a gyokuro “ice brew”: a spoonful of leaf with a few ice cubes in a small cup. As the ice melts, it makes a few sips of intensely sweet, savoury tea.
