Iced tea has been an American institution since it was propelled into the mainstream at the 1904 World's Fair in St Louis, but iced green tea rewards a gentler touch than the sweet black brew of the American South. Green tea's bitter catechins extract fastest in hot water, so the finest iced version is often the laziest: cold brewing, a technique long practised in Japan as mizudashi, in which leaves steep slowly in cold water and give up their sweetness and umami while leaving most of their bitterness in the leaf. We give that method first, plus a hot-brew-then-chill route for when you want a glass within the quarter-hour. Start with a green tea you already enjoy hot — our green tea profile will help you choose — and use fresh, good-tasting water.
Method
- Cold brew — combine. Put the leaves in a clean jug or bottle, pour over the full litre of cold water, stir once so every leaf is wetted, cover and refrigerate.
- Cold brew — steep. Leave in the fridge for 3–6 hours. Taste at 3 hours: the tea should be pale gold-green, gently sweet and almost free of bitterness. Longer steeping deepens the flavour without turning it harsh.
- Cold brew — strain. Pour through a fine sieve into a clean jug, pressing nothing — let the liquid drain naturally. Discard the leaves and return the tea to the fridge.
- Quick method — brew hot and strong. No time to wait? Heat water to 75–80 °C (boil the kettle and let it stand for a couple of minutes), then steep all 10 g of leaves in just 500 ml of it for 2–3 minutes. You are deliberately brewing at double strength, because the ice will dilute it.
- Quick method — cool and ice. Strain, let the concentrate stand for a few minutes off the heat, then add 500 ml of cold water and pour over a generous quantity of ice.
- Season and serve. Sweeten lightly with honey or sugar while the quick-method tea is still warm (it dissolves better), or use a splash of honey syrup in cold brew. Add lemon slices or lightly bruised mint, and serve well chilled.
Tips & variations
- Choose the leaf for the job. A Japanese sencha cold-brews into something almost broth-sweet; a Chinese gunpowder or Moroccan-style green stands up well to mint and lemon.
- Keep the water cool for the hot method. Boiling water scalds green tea and drags out bitterness; 75–80 °C keeps the quick version smooth. Our guide to how to brew tea explains why temperature matters so much.
- Sweeten as syrup. Honey and sugar barely dissolve in cold liquid; stir them into a spoonful of hot water first, then add to taste.
- Make it sparkle. Brew the quick-method concentrate, chill it, and top with sparkling water for a bright, grown-up soft drink.
- Food safety. Brewed tea is perishable. Keep iced green tea covered in the refrigerator and drink it within about 24 hours; never leave a jug steeping or standing at room temperature for the day.
Serving & pairing
Serve in tall glasses over fresh ice, with lemon or mint as the mood takes you. Its clean, faintly grassy character flatters light food: sushi and cold noodles, grilled fish, cucumber sandwiches, melon and other gently sweet fruit. For the reasoning behind such matches, see our guide to food and drink pairing basics.
Sources & further reading
- UK Tea & Infusions Association, brewing guidance on water temperature and steeping times (tea.co.uk).
- Victor H. Mair & Erling Hoh, The True History of Tea (Thames & Hudson, 2009) — on green tea processing and the 1904 World's Fair story.
- Harold McGee, On Food and Cooking (Scribner, rev. edn 2004) — on tea chemistry, extraction and safe handling of brewed drinks.
Editorial note: steeping times and temperatures are dependable starting points rather than laws — adjust to your leaf and taste. This recipe was drafted with AI assistance and edited by our editorial desk in line with our Editorial Policy. Spotted an error? Please use our corrections form.