Countless hot pots of tea are needed to survive any British winter. But when the summer finally rolls around, it's cold brew season, and we have you covered.
Whether you’re gearing up for a festival, chilling at home with your favourite vinyl, or just looking for a caffeine kick without the heat, cold brew tea is your answer.
Why Cold Brew Tea?
Cold brew tea offers a smoother, less bitter taste compared to its hot-brewed counterpart. It’s also incredibly easy to make and super refreshing on a midsummer day. At Black Prism we have plenty of teas that work well cold — our fruit teas like Blood Ritual and Solstice are made for the job, but if you still need a caffeine hit then Chai Priestess, Monkey's Paw and Curse of Bengali will work especially well too.
What You’ll Need
- Loose leaf tea: Choose your poison— any of our your favourite Black Prism teas are candidates for experimentation.
- Filtered water: The snobs say quality water makes a difference (and say it quietly, but we agree with them), so opt for filtered to keep your brew pure. If you must, tap water will do too.
- A vessel: The larger the better... Mason jars, pitchers, or any glass container with a lid are the go to. Bonus points for anything vintage or apothecary-style.
- Ice
- Time and patience: Good things come to those who wait.
The Classic Cold Brew Method
Use about 1 to 1.5 teaspoons of loose leaf tea per cup of water.
- Place the tea in your container/jug/mug and pour in the cold, filtered water.
- Cover the container and place it in the fridge. The steeping time varies depending on the tea: Black tea: 6-8 hours, Green tea: 4-6 hours, Herbal tea: 8+ hours.
- Remember, the longer it steeps, the stronger the flavour.
- After steeping, strain the tea if you used loose leaves. A fine mesh strainer or a tea infuser works perfectly.
- Serve your cold brew – ideally over ice. Add any sweeteners or flavourings if desired, though purists might prefer it unsweetened to fully appreciate the brew’s natural flavours.