Tea Brewing
Cold Brew Tea: The Easiest Method for Beginners
Cold brewing is nearly impossible to get wrong, needs no kettle, and produces a sweeter, smoother cup.
Key takeaways
- Use 1.5x your normal leaf and refrigerate 6-12 hours.
- Cold water barely extracts tannins, so bitterness is almost impossible.
- Green, white and fruity blends shine; heavy black teas are less interesting.
The method
Add 10g of leaf to a one-quart jar of cold filtered water, seal, refrigerate overnight, then strain. That is the whole recipe.
Why it tastes sweeter
Bitter catechins and caffeine need heat to extract quickly. Cold water lifts amino acids and sugars first, so the result is rounder and naturally sweet without any additions.
Storage and safety
Strain the leaves out after brewing and drink within three days. Always cold brew in the fridge rather than on the counter.
Frequently asked questions
- Is cold brew lower in caffeine?
- Usually somewhat lower than a hot brew of the same leaf, though it depends on the tea and steeping length.
- Can I reuse the leaves?
- Yes, once. The second batch is lighter and works well with a slice of citrus.
About the author
Written by the Leaf & Steep editorial team. We brew, weigh and re-test everything we publish at home with ordinary kitchen equipment — no lab, no sponsorships influencing the verdict. How we test.
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