Tea doesn't have to be hot. When summer settles in and a warm bowl sounds like the last thing you want, there are still good ways to drink well. These are the methods we reach for — cold brew, sun tea, and a few things in between.
Cold Brew
Best for: Green teas, white teas, jasmine teas, light oolongs — any delicate tea where you want to preserve sweetness and floral notes without bitterness.
Cold brewing is the gentlest method. No heat means no bitterness. Just the clean, sweet notes of the leaf extracted slowly over time. For delicate teas, it's the right approach. The floral aromas stay fully intact, sweetness comes through without any astringency, and the result tastes exactly like the tea smells. Green tea's natural cooling properties make it especially suited to this.
How to cold brew:
- Add 5–6g of tea per 500mL of cold filtered water to a jar or pitcher.
- Cover and refrigerate for 8–12 hours. Overnight is ideal.
- Strain and serve over ice.
Brew Hot, Chill Over Ice
Best for: Purple teas, red teas with bright fruit or berry notes, any tea with vibrant color and aromatics that hot water captures best.
Some teas are better brewed hot and then chilled. Hot water captures the depth and color that cold brewing alone can't. Pour it over ice and it becomes something else entirely: cold, bright, and immediately refreshing. This method works especially well for teas with fruity or floral character — the aromatics open up, and the color comes through fully.
How to brew and chill:
- Brew 2–3 steepings using water just off the boil. Use a bit more leaf than usual — the ice will dilute it.
- Let it cool briefly, then pour over a glass packed with ice.
- Add a slice of orange or grapefruit if you'd like. Fruity, floral teas open up with citrus.
Sun Tea
Best for: Full-bodied red teas, robust oolongs — teas that are forgiving and brew slowly without going bitter.
Sun tea is the most seasonal method. No heat source, just the sun doing the work over several hours. It suits teas that are robust and naturally sweet — they brew slowly and cleanly, coming out vibrant without any bitterness.
How to make sun tea:
- Add approximately 8g of tea per litre of cold water to a large clear glass jar (it needs to be clear so the sun can reach the tea).
- Cover loosely and set in direct sunlight for 3–5 hours.
- Bring inside, strain, and refrigerate until cold.
- Serve over ice.
No sweetener needed. The slow steeping draws out the natural sweetness already present in the leaf.
Brewing with Summer Fruit
Best for: Red teas with floral notes, osmanthus teas, teas with stone fruit character — anything that complements ripe summer fruit.
Add actual fruit and let it sit together with brewed tea in the fridge for a few hours. The two become something neither was on its own — a cold drink and a snack, each tasting of the other. This works especially well with ripe peaches, plums, or any stone fruit.
How to do it:
- Brew 2–3 steepings of your chosen tea and let cool slightly.
- Slice a ripe peach (or other stone fruit) and place in a pitcher or large jar.
- Pour the brewed tea over the fruit.
- Cover and refrigerate for 4–6 hours, or overnight.
- Pour a cold glass and eat the fruit alongside it — it'll be fully steeped by then.
Ripe peach is quintessential summer. Drink accordingly.
The Mocktail
Best for: Creamy, milky oolongs — Jin Xuan style teas whose buttery, floral sweetness holds up beautifully against citrus and ginger.
For a backyard barbecue, a slow evening, or anyone who wants something to sip that isn't a cocktail — this is what we make. A creamy oolong's buttery sweetness holds up beautifully against citrus and ginger, and the result is bright, refreshing, and easy enough to make in minutes.
Oolong Citrus Mocktail
Ingredients:
- Strong-brewed creamy oolong, cooled
- Fresh ginger, thinly sliced
- Fresh grapefruit slices
- Splash of pure grape juice
- Citrus sparkling water
- Fresh mint
Instructions:
- Brew a strong bowl of your oolong. Let it cool to room temperature, or chill briefly if you prefer.
- In a glass, add 2–3 thin slices of fresh ginger and a couple of grapefruit slices. Muddle gently to release the aromatics.
- Pour the cooled oolong over the fruit and ginger. Add a splash of pure grape juice for soft, natural sweetness.
- Top with ice, then citrus sparkling water. Stir gently.
- Garnish with a sprig of fresh mint.
For a softer drink, use less ginger. For more warmth and complexity, add an extra slice or two. Refreshing, grounding, and easy to share.
All quantities and steep times above are starting points. Adjust to your taste — more leaf for a stronger brew, less for something lighter. The tea will tell you.