The Basics of Cold Brewing
The magic of cold brewing lies in its gentle, slow extraction. Unlike hot tea, which uses high temperatures to quickly release flavours, cold brewing involves steeping tea leaves in cold water for an extended period, typically 8 to 12 hours, in the refrigerator.
This slow process extracts the tea's smoother, sweeter notes while leaving behind many of the bitter tannins. The result is a remarkably clean and less astringent brew that serves as the perfect canvas for flavour infusions. The basic ratio is simple: start with about 1 to 2 teaspoons of loose-leaf tea for every cup of cold, filtered water. Place the tea leaves and any additions like fruit in a large jar or pitcher, top with water, cover, and refrigerate overnight. In the morning, simply strain and serve over ice. The brew will keep well in the fridge for up to three days.
Darjeeling & Peach Iced Tea
Often called the "champagne of teas," Darjeeling tea is known for its delicate, floral, and muscatel grape-like notes. These subtle flavours make it a fantastic partner for equally delicate fruits. A first flush Darjeeling, with its lighter, more floral character, pairs beautifully with the sweetness of fresh summer peaches or apricots. The stone fruit echoes the tea's inherent fruity notes without overpowering its elegant profile. To make this, combine a few tablespoons of Darjeeling loose leaves with one ripe, sliced peach in a large jar. For a touch more complexity, you can add a sprig of fresh mint. Fill with cold water and let it steep in the fridge for 8 to 10 hours. The result is a sophisticated, fragrant tea with a gentle sweetness that needs no extra sugar.
Assam & Mango Tango
Bold, robust, and malty, Assam tea has a strong character that can stand up to equally powerful flavours. This makes it the perfect match for the undisputed king of Indian summer fruits: the mango. The deep, full-bodied nature of Assam black tea provides a sturdy backbone for the rich, tropical sweetness of ripe mangoes, such as Alphonso or Kesar. This combination creates a drink that is both incredibly refreshing and satisfyingly complex. To prepare, muddle chunks of one ripe mango at the bottom of a pitcher to release its juices. Add your Assam tea leaves—about 2 teaspoons per cup of water—and fill with cold water. Steep for 10 to 12 hours for a strong, flavourful brew. For an extra kick, consider adding a few thin slices of ginger along with the mango.
Nilgiri & Citrus Refresher
Hailing from the Blue Mountains of Southern India, Nilgiri tea is wonderfully fragrant and brisk, with natural citrus and floral notes. Crucially, it has low levels of tannins, which means it rarely becomes bitter, making it exceptionally well-suited for cold brewing. Its bright profile is a natural fit for zesty citrus fruits. An infusion with slices of fresh orange or sweet lime (mosambi) creates a vibrant, thirst-quenching iced tea that is pure sunshine in a glass. Simply combine your Nilgiri tea leaves with thin slices of one orange or two sweet limes in a pitcher of cold water. Refrigerate overnight. The fruit's bright acidity will complement the tea's floral aroma, producing a smooth, clean drink that is incredibly hydrating. Berries like strawberries or blueberries also work wonderfully with Nilgiri's profile.
Monsoon Jamun & Spiced Chai Brew
As the monsoon arrives, so does the tart and tangy jamun, or black plum. Its unique flavour, which is a mix of sweet and astringent, can be beautifully balanced by the warm spices of masala chai. While we often think of chai as a hot, milky beverage, its spice blend—typically including cardamom, cinnamon, ginger, and clove—can be cold-brewed for a surprisingly refreshing twist. The cold extraction pulls out the aromatic and complex notes of the spices without their sharp, warming intensity. To create this unique brew, gently muddle a handful of deseeded jamuns in a jar. Add a few tablespoons of a good masala chai blend, top with cold water, and steep for at least 12 hours. The result is a layered, spicy-sweet drink that captures the essence of the season.
