Cold brewed tea


Cold brewing is a straightforward steeping technique. At its essence, this style involves stirring tea leaves into a vessel containing filtered, room temperature or chilled water, and leaving it within a refrigerator for a period of time.

Unlike hot water brewing styles, the use of low temperature water and refrigeration slows the extraction of caffeine and astringent compounds naturally found in the leaf. The result is a tea liquor that is smooth, sweet and flavoursome. Cold brewing is best suited for just one infusion of the same leaves.


  • Loose leaf tea
    One teaspoon (2.5g) per cup (200mL) — or 10g per litre

  • Jug, pitcher or sealable container

  • Sweetener (optional)



Measure your loose leaf tea, and place into a jug, pitcher or sealable container.

We recommend the simple ratio of one teaspoon (about 2.5g) for every cup (200ml), or 10g of leaves per litre.


“Flash” the leaves with boiling water for a few seconds, and discard the tea liquor. This helps remove impurities, and softens the leaves to aid with the cold water infusion.

Fill the vessel with filtered, room temperature water.

Store in the refrigerator. We recommend 4–8 hours for green and white teas, 6–8 hours for strip-style oolong and 6–12 hours for black tea, tisanes and pu’erh.


Strain and serve straight, or with a garnish of your choice.

Add your sweetening agent to taste (about 1.5 tsp of sweetener per 500ml) and stir vigorously. If using a granular sweetener, it may help to dissolve it in a little hot water first.



Cold brew equipment and tea