The Basics of Cold Brewing Tea
Cold brewing is a wonderfully simple technique that swaps heat for time. Instead of steeping tea leaves in hot water for a few minutes, you infuse them in cold water for several hours, typically in the refrigerator. This gentle process extracts fewer
tannins, the compounds that can make hot tea taste bitter or astringent. The result is a naturally smooth, mellow, and often sweeter brew that serves as the perfect canvas for flavour infusions. To get started, you only need loose-leaf tea, a large glass jar or pitcher, and cold, filtered water. A good starting ratio is about two teaspoons of tea for every 500ml of water, but you can adjust to your preference. Let it steep for 6 to 12 hours, then strain and serve.
Darjeeling First Flush & Peach
Often called the 'Champagne of Teas', First Flush Darjeeling is known for its delicate, floral, and muscatel notes. These sophisticated flavours are beautifully enhanced when cold-brewed, resulting in a crisp, clean beverage. Pairing it with the gentle sweetness of seasonal peaches creates a drink that is both elegant and refreshing. Peaches are at their best during the monsoon months in India. For this infusion, add a few slices of a ripe, juicy peach to your jar along with the Darjeeling leaves before you begin the cold brewing process. The tea will draw out the subtle fruitiness, creating a harmonious blend where the tea’s floral character complements the stone fruit’s sweetness perfectly.
Assam Black Tea & Jamun
Bold, malty, and robust, Assam tea is a breakfast staple across India. When cold-brewed, its characteristic strength becomes smoother and less brisk, making it an excellent base for stronger fruit flavours. Enter the Jamun, or Indian blackberry, a quintessential monsoon fruit with a unique sweet, tart, and slightly astringent taste. This pairing is a powerhouse of flavour. Muddle a handful of fresh jamun at the bottom of your brewing jar before adding your Assam tea leaves and water. The deep purple fruit will infuse the brew with its distinctive tang and vibrant colour, creating a visually stunning and flavourful drink that stands up to the maltiness of the Assam tea.
Masala Chai & Plum
Who says masala chai is only for rainy mornings? A cold-brewed version offers a completely new way to enjoy India’s favourite spiced tea. When steeped in cold water or milk, the spices like cardamom, cinnamon, and cloves release their aromatic oils gently, creating a flavour that is fragrant and layered rather than sharp. Pair this with the sweet-tart flavour of plums, another monsoon season favourite. The juicy tartness of the plum cuts through the creamy spice of the chai, creating a balanced and deeply satisfying drink. Simply add a few slices of fresh plum to your chai blend and cold water, let it steep overnight, and strain. It’s a creative twist that will change how you think about chai.
Green Tea & Pomegranate
Indian green teas, known for their light body and subtle vegetal notes, are fantastic for cold brewing as the method prevents any bitterness from developing. To turn this into a truly special drink, combine it with the jewel-like arils of a pomegranate. Pomegranates are widely available during the Indian monsoon and are packed with antioxidants. Their tart, wine-like flavour and bright crunch add a delightful complexity to the clean taste of green tea. Lightly crush about a quarter cup of pomegranate seeds in your jar to release their juice before adding the green tea leaves and water. The resulting brew is a beautiful pinkish hue, with a refreshing balance of earthy and tangy notes.
