The Art of Cold Brew Tea

Tea has been brewed with hot water for thousands of years — but it doesn't have to be. Leave good tea leaves in cool water for a few hours and something quietly magical happens: the same leaf gives you a completely different cup. Softer, sweeter, impossibly smooth. Cold brewing is one of our favourite ways to enjoy tea, and one of the easiest places to start if you're new to it.

What is cold brew tea?

Cold brew simply means steeping tea leaves in cold or room-temperature water — usually in the fridge — for several hours, instead of pouring hot water over them for a few minutes. It's slow extraction rather than fast.

That slowness changes everything. Hot water pulls out a tea's tannins and caffeine quickly, which is where bitterness and astringency come from. Cold water barely touches them. Instead it gently coaxes out the sweet, aromatic, delicate compounds — the parts of the leaf that make you close your eyes. The result is a brew that's naturally sweet, clean and refreshing, with almost none of the bitterness you can get from over-steeping a hot cup. It's also lower in caffeine, which makes it lovely in the afternoon.

Why Tei Kwan Yin and White Peony shine

Cold brewing rewards teas that are built on fragrance and natural sweetness — which is exactly why two of our teas were made for it.

Tei Kwan Yin, our roasted Anxi oolong, is all orchid fragrance and creamy body. Cold brewing lifts those floral notes and gives you a cup that tastes like flowers and honey, with a silky finish. White Peony, a gentle Fujian white tea, turns delicate and nectar-sweet — like cool spring water with a whisper of hay and blossom. Both are forgiving, too: leave them a little longer and they stay sweet rather than turning bitter.

An innovation rooted in tradition

There's a beautiful tension in cold brew. The leaves are the same ones grown and crafted in Fujian the way they have been for generations — but the way we drink them is brand new. To us, that's what the art of tea is really about: not freezing tradition in place, but letting it keep growing. Cold brew takes a centuries-old leaf and makes it feel completely at home in a Melbourne summer, a water bottle on a hike, or a jug in the fridge for friends.

How to cold brew at home

There's no special equipment and almost nothing to get wrong. All you need is tea, cold water, and a little patience.

• •Use about 5g of loose-leaf tea per 500ml of cold, filtered water (a little more if you like it stronger)
• •Add the leaves straight to a bottle or jar and fill with cold water
• •Refrigerate for 4–8 hours — overnight is perfect for oolong and white tea
• •Strain (or just pour gently), then enjoy over the next day or two
• •Top the leaves up with fresh water for a lighter second batch

That's it. No timer anxiety, no scalded leaves — just a jug of something clear, golden and gently sweet waiting for you in the fridge. Start with Tei Kwan Yin or White Peony, and we think you'll be hooked. It's the same tea we've always loved, simply meant for anywhere.