Cold brew loose leaf tea blends for summer, with green tea, hibiscus, mint, chamomile, rooibos, and fruit-forward ratios for iced tea.
Cold brew loose leaf tea is quieter than regular iced tea. Less bite, less bitterness, more room for herbs and fruit to show up.
That makes it useful in summer, especially when you want something cold that is not another sweet drink. The trick is using enough leaf and giving it time in the fridge. A weak cold brew tastes like someone waved tea near water and gave up.
If you already make DIY loose leaf tea blends, this is the summer version. You can also use these ratios next to the best iced tea recipes for spring and summer.
The Basic Ratio
Use 2 tablespoons loose leaf tea blend per 4 cups cold filtered water. Steep in the fridge for 6 to 10 hours, then strain.
Green and white teas usually taste best around 6 hours. Rooibos, hibiscus, and herbal blends can go closer to 10 without getting harsh.
Five Summer Blends
Hibiscus Mint Lime
Use 1 tablespoon hibiscus, 2 teaspoons dried mint, and 1 teaspoon dried lime peel. This makes a tart red tea that can handle a little honey if you want it.
Peach Green Tea
Use 1 tablespoon green tea, 2 teaspoons dried peach pieces, and 1 teaspoon lemon verbena. Keep the steep closer to 6 hours so the green tea stays smooth.
Rooibos Orange Cream
Use 1 tablespoon rooibos, 2 teaspoons dried orange peel, and 1/2 teaspoon vanilla bean powder or a tiny splash of vanilla after straining. This one tastes good without caffeine.
Chamomile Berry
Use 1 tablespoon chamomile, 2 teaspoons dried raspberry pieces, and 1 teaspoon rosehips. It is soft, a little tart, and better in the late afternoon than at lunch.
Cucumber White Tea
Use 1 tablespoon white tea and add three thin cucumber slices after straining. Do not leave cucumber in the jar overnight. It gets strange.
Cold Brew Tea Safety
Cold brewing happens at refrigerator temperature, and that is the point. Do not make sun tea on the porch and hope for the best. South Dakota State University Extension notes that cold brewed teas need food safety attention because tea leaves and add-ins can carry microbes, and cold processing does not include a heat step.
Use clean jars, drink the tea within a few days, and keep it refrigerated. If you add fresh fruit or cucumber, use the tea sooner.
Source: SDSU Extension, How to Make Cold Brewed Teas Safely.
Sweetening Without Making It Heavy
Sweeten after straining. Honey syrup, simple syrup, or maple syrup all dissolve better than granulated sugar in a cold drink. Start with 1 teaspoon per glass. You can always add more. You cannot unsweeten a quart jar.
For a mocktail-style glass, add a splash of sparkling water and a squeeze of lime. The hibiscus mint version takes that especially well.
Common Questions
Can I cold brew any loose leaf tea?
Most tea works, but the steep time changes. Black tea can get tannic if left too long. Green tea can turn grassy. Herbal blends are more forgiving.
Can I reuse the leaves?
You can steep a second time, but the second jar will be lighter. Use half the water if you want it to taste like anything.
How long does cold brew tea keep?
Plain cold brew tea is best within 3 days. Tea with fresh fruit or cucumber is best within 24 to 48 hours.
Camille writes about botanical drinks, herbal cocktails, and the old plant wisdom that makes them work. Most days you'll find her in the garden or the kitchen, turning herbs into something worth sipping.
