How to Make Iced Tea That Doesn't Turn Cloudy or Weak

The hot-brew concentrate method

Use twice your normal amount of leaf — about 4 grams per 8 oz of water — and brew for the usual time. This gives you a concentrate strong enough to survive being poured over ice without tasting thin.

Pour the hot concentrate directly over a full glass of ice. The rapid chilling locks in aroma, and because the tea started strong, dilution from melting ice actually brings it to the right strength.

• Measure double-strength leaf: about 4 g per 8 oz water.
• Brew hot as usual for the tea type.
• Fill a glass with ice first, then pour the hot tea over it.
• Stir once, then taste and adjust sweetener while it's still warm-ish.

The cold-brew method

Add leaf to cold or room-temperature water — roughly 1 gram per ounce for a strong result — and refrigerate for 6 to 12 hours. Strain and serve over ice.

Cold brewing extracts fewer tannins and almost no bitterness, which is why the result tastes rounder and naturally sweeter even without sugar.

Why iced tea turns cloudy

Cloudiness, sometimes called 'tea cream', happens when caffeine and tannins bind together as the tea cools quickly. It is completely safe to drink, just less attractive in a clear glass.

Cold brewing sidesteps the problem because the tea never gets hot enough for those compounds to form clumps in the first place. A splash of hot water stirred into a cloudy pitcher can also clear it.

Best teas for iced tea

Black teas like Ceylon and Assam hold up well and taste crisp over ice. Green tea and hibiscus also work nicely, especially cold-brewed, since neither needs added sugar to taste balanced.