Food & dining

Recipe for cold-brew iced tea

South Boston, MA 061613 Tea Cuvee's white tea (apricot jasmine) and oolong tea (rosemary orange) made by Evy Chen (cq), Thusday, June 6 2013. (Staff Photo/Wendy Maeda) section: Lifestyle slug: 12teapix reporter: Katherine Hysmith

Wendy Maeda/Globe Staff

Tea Cuvee's white tea (apricot jasmine) and oolong tea (rosemary orange) made by Evy Chen.

Makes 1 gallon

Although major tea brands now sell larger bags specifically for cold-brewing, a regular tea bag, with powder-fine black leaves, often results in a bitter taste and cloudy liquid. This cold brew technique calls for good quality loose leaves, which you pack into your own bag or pouch. Evy Chen of Tea Cuvee, a cold-brew iced tea company, suggests using green, oolong, or white tea varieties, and purified or filtered water. To begin, the water can be room temperature or cold. The pitcher will be refrigerated to brew the tea.

8teaspoons loose leaf tea
1gallon (16 cups) water

1. In a tall pitcher, sprinkle the tea into the bottom or tuck the tea into a paper or cheesecloth bag or pouch. Pour room temperature or cold water over the leaves and stir to combine. Cover the pitcher with a clean kitchen towel and refrigerate overnight.


2. Remove tea bag or pouch and pour tea through a filter or fine sieve into glasses. Serve plain or sweetened with honey. Adapted from Evy Chen

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