Summer is a great time to enjoy a glass of iced tea.  Brewing tea in cold water produces a refreshing beverage.  The cold water gently pulls the flavor from the leaves.  All types of tea – white, oolong, green, and black – can be cold brewed. One tablespoon of premium loose-leaf tea makes up to 32 ounces!  Iced tea stored in the refrigerator stays good for about 3 days.

Here are two cold-brewing techniques:

Cold Brewing in the Sun (Sun Tea)

Place 1-3 tablespoons of premium loose-leaf tea in a 32-ounce glass pitcher with a top.  Pour 4 cups of cold filtered water over the tea leaves.  Place the glass pitcher in direct sunlight for 4 hours.  Remove the leaves, pour over ice, and serve.  As a child, I visited my aunt in Virginia in the summer.  My aunt loved to brew a jug of Lipton sun tea with a few cups of sugar.  As an adult, I like to cold brew loose-leaf black tea.

Cold Brewing in the Refrigerator

Place 1-3 tablespoons of premium loose-leaf tea in a 32-ounce glass pitcher with a top.  Pour 4 cups of cold filtered water over the tea leaves.  Place the glass pitcher in the refrigerator for 4-8 hours.  Remove the leaves, pour over ice, and serve.  You can put your tea in the fridge to cold brew before you leave for work or when you arrive home.

Dried leaves steep well in cold water, but take longer.  If you are short on time, open the leaves with a little hot water.  Pour a cup of hot water over the leaves, let the leaves steep for a few minutes, and then add three cups of cold water.  The tea will infuse twice as fast.

My favorite teas to cold brew are teas with fruit.  What’s your favorite iced tea?

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