During the middle of summer it is always difficult to consider a hot beverage for refreshment. Yet with a little bit of ingenuity, your daily tea can be easily enjoyed in a delicious, chilled fashion. Our current favorites for cold brewing tea are Okumidori Tamaryokucha for its deep emerald green color and slightly baked taste, Osmanthus Green for its citrus notes, Sinharaja Forest BOP for its quick brewing time and overall strength, and one can't live without the creamy floral Sijichun oolong.
This recipe can be used to make any tea but always make sure to use filtered or bottled water for best results!
1 liter/quart pitcher, thermos, or water bottle
10-15 grams of tea (3 tablespoons)
1 liter/quart room temperature filtered/bottled water
Add tea and water to your pitcher and let sit at room temperature for an hour then put in the fridge until it is cold enough to serve, usually 1-2 hours. You can also put it in the refrigerator overnight for a wonderful morning tea! You can resteep the leaves one more time by adding fresh water and chilling in the fridge. No ice needed and feel free to mix it up with honey, lemon, cucumber slices, etc!