Cold brew tea seems like the answer to everything lately.
Need a refreshing summer drink? Cold brew.
Need a no-stress comfort beverage after a hard day? Cold brew.
Need something fun to share with friends at this weekend’s block party? COLD BREW.
Of course, a cool glass of tea is irresistible on a hot summer day. But cold brew is more than a thirst quencher — it’s practical, party-friendly, and a chance to discover new sides of a familiar tea.
In honor of Cold Brew Season, we’re covering the benefits of cold brewing tea, two ways to make it (including a new method we’re excited about), and the six teas we think are especially magical served cold this year.
Onward to refreshment!
The Benefits of Cold Brew Tea
Little effort, big reward. We love gong fu cha (and if you’re reading this, you probably do too) — but as the name suggests, it takes time, skill, and attention to brew well. Cold brew asks for none of that. Set it, forget it, and let the fridge do the work.
Tea on hand, whenever you need it. Coming home from work on a hot afternoon, exhausted and brain-fried? Cold brew is already waiting for you. No kettle, no timer, no decisions required.
A crowd-pleasing party favor. Hot tea asks a lot of a host: time, attention, and fragile brewing gear that doesn’t travel well. Cold brew is the low-maintenance opposite — make it ahead, keep it chilled, and pour freely. One 4–8 gram packet yields about 700 ml, perfect for filling a few wine glasses at your next summer gathering.
A new way to taste an old favorite. Cold brew isn’t just for parties and stress relief — it’s also how tea connoisseurs meet a familiar tea again for the first time. Brewing with cold water pulls out a different flavor profile than hot water does, typically sweeter, brighter, and more forward with a tea’s most immediately pleasant notes. If you know a tea like the back of your hand, cold brewing it might surprise you.
Two Ways to Cold Brew
We’re sharing two methods this year: the classic, and a new one we’ve been refining.
Method 1 — Simple Cold Brew
Add tea leaves to cold water and refrigerate for about 2 days (48 hours). No equipment and no precise timing required — just tea, water, and patience.
Method 2 — Hot Bloom, Then Cold (New!)
This method briefly wakes the leaves with hot water before the cold steep, so the finished brew carries more of the aromatic complexity top-terroir tea is known for.
- Cut open a packet and empty it into a 750 ml bottle (a Hario bottle works well).
- Pour in just enough boiling water to submerge the leaves — this blooms the aromatics, activating the high-boiling-point compounds fine tea is known for.
- Immediately fill the rest of the bottle with room-temperature water.
- Put the lid on, but leave the pour-cap open.
- Refrigerate for 24 hours, and enjoy the next day.
TIP: For either method, if you don’t finish your tea the day it’s done brewing, strain and discard the leaves to keep the brew fresh.
‘Tis the season, and we couldn’t help ourselves — we’re bringing back the Best of Cold Brew Seasonal Sampler. Out of the 100+ top-terroir teas in our collection, we hand-picked six that are especially magical cold: teas whose sweetness, aroma, and texture come alive in a slow, cold steep, revealing sides of themselves a hot cup won’t show you.
The Teas in Our 2026 Cold Brew Sampler
Xiao Chi Gan (Red Tea) — Fruit Punch, Chilled
A single-cultivar red tea from Wu Yi Shan that’s floral and sweet brewed hot — but cold, it turns brighter, juicier, almost like fruit punch, the good kind. Red tea is the classic American iced tea, and this one takes it to the finest level.
Bai Ye (Wu Long – Dan Cong) — Peach and Rosé
One of our most-loved dan congs, and a total crowd-pleaser. Cold-brewed, its signature peach note grows even more aromatic, while its tannins turn delightfully bubbly — we think it drinks like an aromatic Riesling or a chilled rosé.
You Le Long Pa (Pu Er Sheng Cha) — Crisp and Flowery
Tannic teas make some of the best cold brews — that gentle grip is exactly what makes a drink feel thirst-quenching. This Long Pa is flowery, vibrant, and crisp, with pleasant tannins, umami, and a note of elote corn.
Bai Mu Dan (White Tea) — Honey and Wildflowers
A mellow white tea with an outspoken floral aroma and notes of almond. Its silky texture, golden color, and long, sweet finish are pure honey — cold, it’s a field of wildflowers basking in the sun.
Huo Shan Huang Ya (Yellow Tea) — Sweet Corn and Nuts
Yellow tea is rare and asks for patience to make well. This one rewards it: comforting sweet-corn notes, gentle nuttiness with hints of ginger, and so much umami you’ll think it’s chicken broth.
Gua Pian (Green Tea) — Buttery and Bright
A naturally grassy, aromatic green tea from a 1,000-year-old tea region. Cold extraction softens its robust texture and pushes the umami forward — buttery, nutty, and light. A historic classic freshened up for a modern summer.
Ready to Chill?
These six teas are only together for a limited time. Get all six in the Best of Cold Brew Seasonal Sampler — the easiest way to taste this summer’s lineup side by side, try both brewing methods, and find your favorite. Tea Club members get $10 off.
Join Us in NYC
For our dear friends in the city: join us for a free Summer Cold Brew Pop-Up — taste all six teas, then pre-order a 12oz cup to take home.
- When: Saturday, August 1, 2026, 3:00–6:00 PM
- Where: Nomadworks, 240 West 40th Street, 3rd Floor, New York, NY
- Note: Pickup only — pre-ordering is the only way to guarantee your cup.