Cold-Brew Tea: A Complete Guide

Cold brew is tea prepared by macerating leaves in cold water for several hours. The method is simple, yet the result is surprisingly elegant: the infusion is often softer, juicier and less astringent than the same tea brewed hot and then chilled.

In brief: use 8–12 g of tea per litre of cold water, cover the vessel and refrigerate for 6–10 hours. Then strain the leaves and serve the infusion well chilled.

How does cold brew differ from iced tea?

Classic iced tea is brewed hot, then chilled over ice or in the refrigerator. Cold brew is prepared in cold water from the outset. The lower temperature extracts aroma more slowly and in different proportions, so the infusion is often softer, less astringent and more distinctly fruity.

Both methods are valid, but produce different results. For a quick, intense drink, brew hot and chill. For a calmer, cleaner profile, cold brew makes the better ritual.

Which tea is suitable for cold brew?

Almost any type of dry blend can be cold-infused, although individual styles behave differently:

green tea produces a fresh, light and vegetal infusion,
white tea develops delicate floral and fruit notes,
black tea remains fuller, but is usually less astringent than when brewed hot,
fruit and herbal infusions need more time, but offer an intense aroma and deep colour.

Compositions with mango, orange, raspberry, cherry or citrus are especially good places to begin. Their profiles remain clear at low temperature.

How do you make cold-brew tea step by step?

Wash a jug or wide-necked bottle.
Measure 8–12 g of tea per litre of fresh, cold water.
Add the tea directly to the vessel or use a large filter.
Pour in the water, cover and refrigerate.
Taste after six hours. If the infusion is too delicate, leave it for longer.
Once the desired flavour is reached, strain the leaves thoroughly.
Serve without additions or with a few ice cubes.

Prepare the infusion in the refrigerator, not on a warm worktop. Use a clean vessel and preferably drink the tea on the same day it is strained.

How long should the leaves macerate?

As a guide, allow 6–10 hours for green and white tea, and 8–12 hours for black tea and fruit infusions. These are ranges, not a rigid rule. Finer tea releases flavour more quickly, while large, whole leaves develop aroma more slowly.

The best method is to taste as it develops. Note the proportion and the time at which the infusion tastes best, then repeat those parameters next time.

How do you choose the proportion?

For a delicate tea, begin with 8 g per litre. For a stronger infusion, use 10–12 g. Fruit compositions may need slightly more, as large pieces of fruit occupy volume but weigh differently from leaves alone.

If the result is too weak, increase the amount of tea rather than leaving it in the water indefinitely. A very long maceration can draw out a flat or dry finish.

Green-tea cold brew

Cold-infused green tea is fresh and clear. It pairs beautifully with mango, citrus, mint and cucumber. Try 9 g per litre for 6–8 hours in the refrigerator.

Mango & Orange NELVAYA creates a juicy, fruit-led cold brew with no need for syrup. If you would first like to discover the classic version, see how to brew green tea. Pełną kategorię znajdziesz wśród zielonych herbat NELVAYA.

Raspberry and linden cold brew

A fruit and herbal infusion produces fuller colour and aroma. Use 12 g per litre and refrigerate for 10–12 hours. Once strained, taste it without additions; for greater freshness, add a few raspberries or a fine slice of lemon.

Raspberry & Linden NELVAYA combines juicy raspberry with the soft herbal tone of linden blossom. It is a fine direction for those who prefer infusions without leaves of the tea plant.

Should you add ice?

Yes, but sparingly. Cold brew is already chilled, so a large quantity of ice is unnecessary and can dilute the infusion quickly. Two or three cubes — or one large cube — are enough for a glass.

How do you serve cold brew elegantly?

Choose a slender, fine-walled glass or a low bowl in clear glass. Instead of elaborate decoration, use one ingredient that belongs to the composition: a twist of orange peel, a single raspberry, a slice of peach or a mint leaf.

Place the jug on a tray with a small bowl of ice. Each guest can then choose the degree of chill while the infusion remains clean and undiluted.

Common mistakes

Too little tea

Cold water works more slowly, so a cup-sized proportion can produce a result that is too light. Use at least 8 g per litre.

Macerating outside the refrigerator

Cold brew should develop in the cold. The refrigerator provides stable conditions and preserves the freshness of the infusion.

Leaving the leaves in after the right flavour is reached

Strain the tea when maceration is complete. This prevents the flavour from continuing to change during storage.

Too many additions

Syrups, fruit and herbs can completely obscure the character of the tea. Assess the pure infusion first, then add a single accent.

Frequently asked questions

Does cold brew contain caffeine?

If it is made with green, white or black tea, it contains caffeine. The amount depends on the leaves, proportion and maceration time. Fruit infusions without the tea plant are naturally caffeine-free, provided they contain no other stimulating plants.

Can sparkling water be used?

Prepare a concentrate in still water, then add sparkling water just before serving. This preserves the drink’s fresh effervescence.

Can cold brew be warmed?

It can, but the method then loses its meaning as a cold ritual. For a warm infusion, use the parameters suited to the particular type of tea.

In summary: cold brew combines simplicity with an elegant result. Measure the tea in the evening, place the jug in the refrigerator and wake to a ready infusion with a clean, gentle profile.