The Art of Iced Tea: Cold Steeps, Hot Brews, and Our Favourites for Summer

There is something quietly satisfying about a glass of iced tea made properly. Not the powdered kind, not the overly sweetened kind, but the kind that actually tastes like the tea it came from.

With warmer afternoons arriving, we've been spending time experimenting with our loose leaf blends over ice. We want to share some different ways to enjoy your favourite teas over ice during the warm months ahead! 

 

Hot Brew, Then Chill

The most straightforward method: brew your tea hot, then let it cool before pouring over ice. Use roughly double the leaf quantity you'd normally use for a hot cup. The ice will dilute as it melts, and you want the flavor to hold. Steep for your usual time (or just slightly shorter to avoid bitterness), then let it come to room temperature before refrigerating.

This method works beautifully with bolder black teas. The heat draws out the full character of the leaf: the malt, the depth, the slight astringency that makes a proper iced tea feel refreshing rather than flat. It's also the faster route when you want something cold by this afternoon rather than tomorrow morning.

 

The Cold Steep

A cold steep, sometimes called cold brew tea, means placing your loose leaf directly into cold or room-temperature water and leaving it in the refrigerator for 6 to 12 hours.

The result is noticeably different. Without heat, the tannins extract more slowly and in smaller quantities, which means the tea comes out smoother, less bitter, and often sweeter-tasting, even without any added sugar. Delicate flavours that can get lost in a hot steep tend to come forward: floral notes, subtle fruit, a certain softness that's harder to achieve any other way.

Green teas and white teas are particularly well-suited to cold steeping. The gentler extraction lets their quieter qualities shine. A jar of Mango Pear White left in the fridge overnight is, genuinely, one of the better arguments for planning ahead.

 

Make It a Moment: Add-Ins Worth Trying

A well-made iced tea is already a pleasure on its own. But if you'd like to take it somewhere a little more interesting, a few simple additions go a long way.

Fresh citrus

A squeeze of lemon or orange brightens almost any iced tea, but a few thin slices left to steep in the pitcher do something more. The oils from the peel add a subtle bitterness that balances fruity blends beautifully. Try it with Bedford or Mrs. Hughes.

Herbs 

Fresh mint is the obvious choice, and it earns its reputation. But don't overlook basil — particularly with anything berry-forward. A few torn leaves of fresh basil in a pitcher of Hibiscus Berry or Lizzie's Blend is unexpectedly good. Rosemary works well with black teas if you want something a little more savoury and complex.

Sparkling Water

 Still tea is lovely. Sparkling tea is a different kind of lovely. Top your glass with sparkling water just before serving for a light effervescence that makes the whole thing feel a bit more occasion-worthy. It works especially well with the tart, jewel-toned blends.

Simple Syrups

If you prefer a touch of sweetness, a plain simple syrup dissolves far more easily in cold liquid than granulated sugar. But the more interesting move is an infused syrup. Lavender, ginger, or honey all pair well with the blends in our iced tea collection. A ginger syrup in Hibiscus Berry is particularly good if you like a little heat alongside the tart.

Frozen fruit instead of ice.

Regular ice dilutes as it melts. Frozen mango chunks, strawberries, or raspberries keep your tea cold while slowly adding flavour as they thaw. It's a small thing, but it makes a glass of iced tea feel considerably more considered.

 

A Few of Our Favourites Over Ice

If you're not sure where to start, here are the blends we keep reaching for this time of year:

Mango Pear White — A white tea cold steep at its finest. Mango, pear, papaya, and a whisper of jasmine come through beautifully when given a long, unhurried overnight rest in the fridge. No sweetener needed.

Bedford — Named for the Duchess who gave us afternoon tea, this green tea blend brings mango, tangerine, and passion fruit to the glass. Bright and tropical, and just as good over ice as it is in a warm cup.

Mrs. Hughes — A smooth, mild black tea with citrus, pineapple, and vanilla. The creamsicle quality that makes it lovely hot translates surprisingly well over ice, especially for those who prefer something a little more substantial.

Hibiscus Berry — The one that earns its place on the basis of colour alone, then delivers on flavour. Tart, juicy, and deeply red, with blueberry, cranberry, and pomegranate notes. Best iced, with a touch of sweetener — or a ginger syrup if you're feeling adventurous.

Lizzie's Blend — Dark red fruits, strawberry, and cornflower in a smooth herbal base. Sweet and fruity without being cloying. A good one to cold steep overnight and keep in the fridge all week.

 

These are the blends we'd point you toward if you're building out a summer tea shelf, and as it happens, they'll all be part of our end-of-month iced tea sale. More on that soon.

Happy Steeping!