Icy, refreshing and smooth, Cold Brew Tea is tailor made for the dog days of summer. Learn about the improved taste you get when cold brewing tea, along with 3 easy methods for making perfect iced tea at home!
When it comes to the taste of summer, for me that essence is concentrated in the flavors of cold mugicha (ใใใกใ) – or Japanese barley tea. The toasted, clean flavor of a cold glass of mugicha seems to make a summer day stand still. Mugicha is the original cold brew tea. But you can use this slow brewing technique on all types of tea – black, green and herbal blends.
Why I Love Cold Brew Tea
As we settle into the dog days of summer, I start to get a little nostalgic. The stillness and heat remind me of the long, lazy, sun-soaked days of my childhood. And, even though this period of the summer directly precedes the season drawing to a close, if I stop and really pay attention, you can almost make time stand still. When Iโm lucky enough to step away from technology and deadlines and grasp one of those moments, I soak it for all itโs worth. Hitting the rooftop with a lawn chair, a book and about a gallon of cold brew tea slows a normally rushed day to a crawl.
Two Childhoods. Two Iced Teas
Ben and I both grew up in households that kept sugar at armโs length. Neither one of us were allowed unlimited cans of soda or fruit-punch by the pitcher full. A soda here and there? Sure. But our moms were both more likely to offer us iced tea on a hot afternoon.
I still remember running into the kitchen, out of breath. My mom would get the pitcher from the fridge, pour a tall glass of mugicha or a cup of gingery vinegar iced tea, and would ask about my adventures. Iโd guzzle it down while simultaneously trying to catch my breath. The cold brew tea would work its rehydrating magic almost immediately – and it wouldnโt be long before I was out the door again.
Meanwhile, Ben remembers his mom making sun tea with Lipton tea bags in a massive glass jar. He said that sheโd put that jar in the most sun soaked spot in the backyard – and theyโd check on it periodically during the day. When the jarโs contents had darkened, he knew it was iced tea time.
Funny story: Ben remembers iced tea tasting somehow different in the summer. Of course, since he was a kid, he attributed that taste difference to the sun. He figured that, since the sun brewed it, the sun flavored it as well. Turns out his mom added fresh mint leaves to the jar when she brewed her sun tea. So, when Ben was a kid, he thought the sun tasted like mint ๐
3 Cold Brew Techniques For Tea
Tea will release itโs flavor into liquid whether the liquid is hot or cold? Think of the following as a basic primer. Cold Brew Tea 101.
Today, weโll dive into:
- How to cold brew mugicha (Japanese barley tea)
- Cold brewing loose leaf tea with a French press
- How to cold brew tea using a cheesecloth
One less pot of boiling water on the stovetop in the epic heat of August is a good thing in my book.
How to Cold Brew Mugicha
While none of the methods for making cold brew tea are difficult by any means, this has gotta be the all time easiest! Seriously, itโs as simple as pouring a pitcher of cold water, tossing in a premeasured and factory sealed tea bag – and putting it in the fridge. Done! Let it steep for about an hour in the fridge – and start drinking. For all things mugicha related, check out my deep-dive post: Mugicha – The Perfect Summer Drink.
Mugicha tips: One of the best things about keeping a batch of cold brew mugicha in the fridge is that you donโt have to pull the tea bag out of the pitcher. In my experience, it never gets too strong with a long steep. Also, when Iโm about halfway through the first pitcher of mugicha, I fill it back up to the top with cold water. You should be able to get about a pitcher and a half of full strength mugicha from each tea bag.
Cold Brew Mugicha Stepsย
- Fill a pitcher with cold water and add one large mugicha bag.
- Place in the refrigerator for 1 hour.
- When pitcher is halfway emptied (after first brew) itโs ok to refill to the top with cold water.
Brew Loose Leaf Tea in a French Press
Cold brewing loose leaf tea has a major flavor advantage over traditional brewing methods. Itโs easy to scorch tea when using boiling water. And this is what tends to bring out bitterness and that tanic bite you sometimes notice when drinking tea.
Tea that has gently released its bouquet in cold water over a number of hours is super refreshing and smooth. Not bitter at all. And, since weโre using a French press the last step before drinking is a super satisfying push of the plunger that will filter out the tea leaves.
Simply fill up your French press with cold water and your favorite loose leaf tea. A good general rule is to use about a teaspoon of loose leaf tea for every six ounces of water. However, feel free to adjust for strength and personal taste. Now, just place the French press (plunger up) in the refrigerator for about six to eight hours. Iโve had luck with certain teas (oolong for example), giving it a couple extra hours.
How to Cold Brew Tea Using a French Press
- Fill French press pitcher with water and loose tea leaves.
- Use approximately 1 teaspoon of tea for every 6 ounces of water.
- Place in the refrigerator (plunger up) 6-8 hours – or until desired strength is achieved.
- Slowly depress the plunger to filter before serving.
Use Cheesecloth to Cold Brew Green Tea
This is absolutely as easy as the French press method. In fact, it calls for the same timing and everything. The only difference (as Iโm sure youโve guessed) is that you strain your finished cold brew tea through cheesecloth before serving to filter the leaves out. Thatโs it.
This works with any kind of loose leaf tea. But I prefer using good quality green tea leaves with this method. My main reason for this is the catechins in green tea.
Catechins are antioxidants that help our bodies fight off cell damage. And unprocessed green tea is absolutely loaded with catechins. (Itโs also great for improved blood flow, has been known to lower cholesterol and stabilize blood sugar and blood pressure). The catechins in green tea can be damaged by the heat from boiling water.
How to Cold Brew Tea Using Cheesecloth
- Fill pitcher with water and loose tea leaves.
- Use approximately 1 teaspoon of tea for every 6 ounces of water.
- Place in the refrigerator 6-8 hours – or until desired strength is achieved.
- Filter through cheesecloth before serving.
Bonus: Making Sun Tea
While this technically is not a cold brew method at all, Iโd be hard pressed to think up something more summery than going old-school and using the sun to speed things along.
When brewing tea using sun power, just fill up a large glass jug (preferably something with a lid you can close) with water. Then add your tea bags. A good rule of thumb is 7-10 tea bags per gallon of water. How many you add will depend on the strength of the tea youโre using. Seal it up and place that glass jar in the sun. I usually leave it outside for about 2ยฝ hours or so. Refrigerate and enjoy!
How to Make Sun Tea
- Fill a large glass container with clean water.
- Add 7-10 tea bags per gallon of water.
- Set container outside in the sun for 2-3 hours.
- Drink within a day or so.
Other simple, delicious cooling summer drinks recipes:
- Lemon and Lime Energy Tonic
- Mango Lassi
- Lemongrass Iced Green Tea
- Strawberry Detox Water
- Low Sugar Mint Lemonade
In the mood for something a little stronger? Try these fresh, summery cocktails:
Did you like these recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Hi, I’ve been reading your blog for the last year and have actually tried and enjoyed some of the recipes. It’s fun and keeps me connected to my chinese heritage in ways. The most recent one is the steamed eggs which was delicious! The second time I made it, I modified it bit with the addition of water measured with the egg shells and kept the pot water at a very gentle steam. This makes the eggs silky and smooth. My folks use to do this. Thanks.
Thank you Laura!