Limited-Edition
Best of Cold Brew Seasonal Sampler
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Summer is here, and we're ready to chill. Cold brewing is the easiest way to enjoy tea when it's warm out — no kettle, no fuss, just cold water, a little time, and exceptional leaves. 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 when steeped slow and low, revealing sides of themselves you don't normally meet in a hot cup. Refreshing, endlessly shareable, and genuinely sophisticated — this sampler is also a way to taste six of our favorites for 30% less than buying each on its own.
New this year, we're also sharing our latest cold brew method: a quick hot bloom before the cold steep, which draws the depth and complexity of high-end tea.
Cold brew is even better in person — join us at our Summer Cold Brew Pop-Up on Saturday, August 1 in NYC for free tastings and pre-order cups to go.
Tea Club members get $10 off.
Please note: the bottle and cups are not included in the sampler.
What's Included?
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Green Tea
Gua Pian: 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.
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Yellow Tea
Huo Shan Huang Ya: Yellow tea is rare and asks for patience to make well. Comforting sweet-corn notes, gentle nuttiness with hints of ginger, and so much umami you'll think it's chicken broth.
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White Tea
Bai Mu Dan: A mellow white tea with an outspoken floral aroma and notes of almond. Its silky texture, golden color, and long honeyed finish — cold, it's a field of wildflowers in the sun.
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Dan Cong, Wu Long
Bai Ye: One of our most-loved dan congs. Cold-brewed, its peach note grows more aromatic and its tannins turn delightfully bubbly — like an aromatic Riesling or a chilled rosé.
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Red Tea
Xiao Chi Gan: A single-cultivar red tea from Wu Yi Shan. Cold, it turns brighter and juicier, almost like fruit punch, the good kind — the classic American iced tea at its finest.
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Pu Er Sheng Cha
You Le Long Pa: Tannic teas make some of the best cold brews. This Long Pa is flowery, vibrant, and crisp, with pleasant tannins, umami, and a note of elote corn.
How To Make Cold Brew Loose Leaf Tea
We like to use the Hario Cold Brew bottle for its function and aesthetics.
Option 1:
- Put the full packet of tea into the 750ml Hario cold brew bottle
- Fill with room temperature water
- Put into the fridge and let it steep for at least 36 hours (two nights)
- Make sure to drink it before the third night
Option 2 (our hot-bloom method):
- Empty the full packet of tea into the 750ml Hario cold brew bottle
- Pour in just enough boiling water to submerge the leaves — this "blooms" the leaves and activates their aromatics
- Immediately fill the rest of the bottle with room temperature water
- Put on the lid (leave the pour-cap open) and refrigerate for 24 hours
- Enjoy the next day
Read the article Your Guide to Cold Brew Tea for Summer Refreshment for more information.