Almost any tea can be iced. But some were made for it. This collection features the organic loose leaf blends that taste their absolute best when served cold, from tart hibiscus coolers to crisp green teas and bold black brews built to hold their flavor over ice.
Cold brew vs. iced: two methods, different results
The quick way: brew your tea at double strength with hot water, steep for the normal time, then pour directly over a full glass of ice. The ice dilutes it to the right concentration and you've got iced tea in under 10 minutes.
The slow way (and our favorite): add loose leaf tea to a pitcher of cold water and let it steep in the fridge overnight, 8 to 12 hours. Cold brewing produces a naturally smoother, sweeter tea with almost no bitterness. It's the method we use at our shop in Salem all summer long.
Best blends for iced tea
Our Citrus Hibiscus turns a stunning ruby red over ice and tastes like summer in a glass. Hibiscus Cooler is pure, tart, and refreshing. Mango Ceylon brings tropical sweetness to a bold black tea base. And Northwest Mint cold-brews into something so clean and bright it barely needs sweetening.
Tips for the best glass
Sweeten while the tea is still hot if you're using the quick method. Sugar and honey dissolve much more easily in hot water. For cold brew, use simple syrup or agave instead. And don't be afraid to experiment. A squeeze of fresh lime, a sprig of mint, or a splash of sparkling water can turn a simple iced tea into something you'd pay $8 for at a restaurant.
