The Shift Away from Sugar
For years, the default iced tea in India has often been a pre-mixed, heavily sweetened affair. While delicious, the growing consciousness around health and wellness has led many to seek alternatives that don't rely on sugar or artificial syrups. This
shift has opened the door for innovation, with beverage creators and home brewers alike looking towards India's rich botanical pantry. The goal is to create drinks that are not just hydrating and cooling but also complex in flavour, all without adding a single spoonful of sugar. This trend mirrors a broader movement in the Indian beverage market towards natural, functional, and clean-label products.
What is Slow-Steeped or Cold Brew Tea?
The secret to a smoother, naturally sweeter tea lies in the brewing method. Unlike traditional tea made with hot water, cold brew tea is made by steeping tea leaves in cold or room-temperature water for an extended period, typically between 6 to 12 hours. This slow, gentle infusion process extracts the flavour compounds differently. Crucially, it releases far fewer tannins, the compounds responsible for the bitter or astringent taste that can sometimes occur with hot tea, especially if over-steeped. The result is an incredibly smooth, mellow brew that highlights the delicate notes of the tea leaf itself, making it a perfect base that doesn't need sugar to be palatable.
The Cooling Magic of Vetiver (Khus)
Vetiver, known locally as 'khus', is a fragrant grass whose roots have been used in India for centuries for their profound cooling properties. Traditionally infused in water or made into a sharbat, khus has a uniquely earthy, woody, and slightly sweet aroma that is instantly refreshing. Its inclusion in cold brew tea is a natural evolution. When steeped alongside tea leaves, the vetiver roots impart their signature fragrance and a subtle complexity that provides a sense of fullness and flavour without sweetness. Known in Ayurveda to reduce body heat and calm the mind, it adds a functional, wellness-focused dimension to a simple glass of iced tea.
The Zesty Power of Lemongrass
Lemongrass is another staple of Indian and Southeast Asian kitchens, prized for its bright, citrusy aroma and flavour. This versatile herb, often used in curries and hot herbal infusions, works beautifully in cold applications. When added to cold brew tea, it imparts a crisp, clean, and zesty kick that naturally brightens the beverage. Much like vetiver, lemongrass brings its own set of wellness benefits; it's rich in antioxidants and is often used to aid digestion and relieve stress. Its vibrant flavour profile is so pronounced that it easily stands in for the lemon-and-sugar combination found in many classic iced teas, offering a purely botanical zest.
How to Make Your Own Botanical Cold Brew
Creating these flavoured teas at home is remarkably simple. Start with a large glass jar or pitcher. For every litre of filtered water, use about 2-3 teaspoons of loose-leaf tea; green, white, or a light black tea works well. Then, add your botanicals. For vetiver, a small bundle of cleaned roots is sufficient—a little goes a long way. For lemongrass, take one or two stalks, bruise them with the back of a knife to help release their oils, and chop them into large pieces before adding them to the water. Cover the pitcher and place it in the refrigerator for at least 8-12 hours. Afterwards, simply strain the tea into a clean container. It will keep in the fridge for several days, ready to be poured over ice for an instant, refreshing drink.
