Homemade iced tea recipe: hot-brewed or cold brew (easy guide)
Homemade iced tea, so much better than the bottle
Homemade iced tea is one of summer's simplest pleasures : a carafe, beautiful leaves, a little patience — and a thirst-quenching, aromatic drink with no added sugar and no artificial flavouring. Nothing like the industrial versions, often very sweet and barely tea at all. The good news ? Getting your iced tea recipe right takes no special equipment, and there are two methods depending on how much time you have : the quick hot-then-chilled infusion, and cold brew, the cold infusion, our favourite for its softness.
Method 1 — The hot-then-chilled infusion (ready in 30 minutes)
This is the express method, ideal when the craving for something cool won't wait.
- Brew it concentrated : use a double dose of your usual tea (about 6 g for 50 cl of water), at the temperature recommended for the tea you've chosen — 70-75 °C for a green tea, 90 °C for a black tea, simmering water for a fruity infusion.
- Respect the classic steeping time (2-3 minutes for a green tea, 3-4 for a black tea), then strain straight away.
- Chill it all at once : pour the hot infusion over a large amount of ice cubes, in a carafe. The thermal shock locks in the aromas, and the initial concentration makes up for the dilution.
- Serve immediately, or keep it cool.
This method gives a bold, full-bodied iced tea. Its only drawback : a hint of bitterness can appear if the infusion runs too long or the water is too hot. Which brings us to the second method…
Method 2 — Cold brew, the cold infusion (the softest)
Cold brew means letting the tea steep directly in cold water, for several hours in the fridge. The cold draws out the aromas slowly and keeps tannins and bitterness in the background : you get a silky iced tea, naturally sweet, almost sugary on the palate — without a grain of sugar.
The cold brew iced tea recipe (for 1 litre)
- Add 10 to 12 g of loose-leaf tea (about 4 teaspoons) to a carafe of 1 litre of cold water, preferably low in minerals.
- Cover and place in the fridge : 4 to 6 hours for a green tea, 6 to 8 hours for a black tea or a fruity infusion. In the evening for the next day is perfect.
- Strain the leaves, taste, adjust with a little water if needed.
- Serve over ice, with a slice of lemon, a few fresh mint leaves or some seasonal fruit.
A tea house tip : prepare two carafes side by side — a green tea and a fruity infusion — to vary the pleasures all day long, including in the evening for the caffeine-free version.
Which teas to choose for a successful iced tea ?
Not all teas are equal once iced. Fruity, minty or citrus aromatic profiles are the ones that express themselves best when cold. Here are our favourite families, all to be found in our iced tea collection :
- Fruity green teas — an absolute classic : our Iced Mango Green Tea was designed for this, rounded and sunny, perfect as a 4 to 5 hour cold brew.
- Rooibos and citrus — caffeine-free, for the whole family and at any hour : the Iced Orange Lemon Rooibos makes an amber, lively, thirst-quenching drink.
- Fruit infusions — intensity and colour guaranteed : the Iced Raspberry Infusion offers a deep red and a moreish tartness, with no added sugar.
- Summer blends — for something different : the Watermelon Sunrise Herbal Tea evokes a well-chilled slice of watermelon, a treat over ice.
Characterful black teas (Ceylon, Earl Grey) also work very well, especially with the hot method — this is, after all, the basis of American-style iced tea.
Mistakes to avoid
- Letting the hot infusion run too long : this is the number one cause of bitterness. Better to use more tea and steep for less time.
- Putting the hot tea straight into the fridge : slow cooling can cloud the tea (it turns opaque) and tire the aromas. Always go through ice cubes or room temperature first.
- Under-dosing the cold brew : when cold, extraction is gentle ; a hot-tea dose would give a bland drink.
- Sweetening out of habit : taste it first ! A well-made cold brew stands on its own. If needed, prefer a dash of agave syrup or a few crushed fresh fruits.
- Keeping it too long : homemade iced tea is best enjoyed within 24 to 48 hours, in a closed carafe, kept cool.
FAQ — your questions about homemade iced tea
Use 10 to 12 g of loose-leaf tea (about 4 teaspoons) for 1 litre of water, a slightly higher dose than for a hot tea. The cold draws out the aromas more slowly : a slightly generous dose guarantees an expressive iced tea, never bland.
24 to 48 hours in the fridge, in a closed carafe. Beyond that, the aromas fade. Since homemade iced tea contains neither sugar nor preservatives, it's best to make it in small quantities and renew it often.
Yes, use 4 to 5 bags per litre. Loose-leaf tea remains preferable, though : whole leaves release more nuanced aromas during a cold infusion, and the result is distinctly finer.
Cold infusion extracts caffeine more slowly and less completely than a hot infusion : a cold brew is generally gentler on that front. For a caffeine-free drink, turn to a fruity infusion or a rooibos, both perfect iced.
