Homemade iced tea: cold brew and the quick method
Homemade iced tea made with loose leaves has nothing in common with the bottled kind: it is fragrant, hardly bitter and you sweeten it yourself, only if you want to. There are two ways to make it.
Cold brew
The easiest method, and the one that gives the smoothest tea, because cold water extracts few bitter compounds.
- Put 8 to 10 grams of tea in a litre of cold water.
- Close the bottle or jug and leave it in the fridge for 6 to 8 hours. Green teas need only 4 to 6 hours.
- Strain and keep in the fridge. Drink it within two days.
Quick method over ice
- Brew the tea hot with double the usual amount and half the water.
- Keep to the temperature and time of the tea you are using.
- Pour the strained tea straight into a jug full of ice: it cools and dilutes to the right strength.
Teas that work best
- Japanese green teas such as sencha: fresh and vegetal.
- Light oolongs: floral and sweet.
- Light black teas such as a Ceylon: the classic iced tea.
- Fruit, hibiscus and mint infusions: caffeine-free, great for children too.
A little extra
Add a few slices of lemon or orange, fresh mint leaves, a cinnamon stick or a few crushed cardamom pods. If you like it sweet, dissolve the sugar or honey while the tea is still warm.
Cloudy? That is normal
Tea brewed hot and put straight into the fridge can turn cloudy. It is not a fault and does not change the taste. It happens much less with cold brewing.