How to Cold Brew Black Tea: A Simple Summer Method
By The Georgia Tea Company | Published: 2026-10-16
Category: How-to Guides
Cold brew black tea in your fridge for a smooth, low-bitterness glass. Get the ratio, timing, and an easy overnight method for iced tea concentrate.
Quick answer
Use 1 tablespoon of loose black tea per 1 cup (8 oz) of cold water, refrigerate 8–12 hours, then strain. This makes a smooth iced tea concentrate you can pour over ice or dilute to taste. For a single glass, halve the amounts and steep 6–8 hours.
Why cold brewing changes the cup
Cold water extracts caffeine and flavor more slowly than hot water, so the resulting tea tastes smoother and less bitter. Black tea, which can turn astringent when brewed hot and then chilled, benefits most from this method. The tradeoff is time: you need to plan ahead, usually the night before. You also get a slightly lighter body than a hot brew, which many people prefer for summer iced tea.
Pick the right tea and water
Loose-leaf black tea works best because the leaves have room to expand and release flavor evenly. If you only have tea bags, use the same number of bags as tablespoons of loose tea called for in the ratio. For water, filtered tap or bottled is fine; very hard water can mute the flavor. Start with the ratio above, then adjust: more tea for a stronger concentrate, less for a lighter drink. A blend like Almond Black, with its nutty profile and robust black tea aftertaste, holds up well to cold brewing and makes a naturally sweet-tasting iced tea without added sugar.
Straining and storing your concentrate
After steeping, strain the tea through a fine-mesh sieve or a teapot with a built-in strainer. If you used a Simple Steep and Serve Teapot, you can simply place it on your mug and let it drain, which catches even fine particles. Store the concentrate in a covered jar in the fridge for up to 3 days. It will separate slightly; just stir before serving. To serve, pour equal parts concentrate and cold water over ice, or use it undiluted for a bolder glass. For a summer iced tea recipe, add a squeeze of lemon or a few mint leaves, but taste first—cold-brewed black tea is already smooth.
Step-by-step: cold brew black tea at home
- Measure tea and water: For each 8 oz of cold water, add 1 tablespoon of loose black tea or 1 tea bag. For a 4-cup batch, use 4 tablespoons and 4 cups water. Add the tea to a clean jar or teapot. Checkpoint: if you prefer a stronger concentrate, use up to 1.5 tablespoons per cup.
- Add cold water and refrigerate: Pour cold, filtered water over the tea. Cover and place in the refrigerator. Steep 8–12 hours for a full-flavored concentrate; 6–8 hours for a lighter brew. Common mistake: leaving it on the counter. Cold brewing must happen in the fridge to avoid off-flavors.
- Strain and serve: Strain through a fine-mesh sieve or use a teapot with a strainer. Serve over ice, diluted with equal parts water if desired. Store leftover concentrate covered in the fridge up to 3 days. Checkpoint: taste before sweetening—cold brew is naturally smoother and may need less sugar.
Products that fit this method
- Almond Black: Almond Black is a robust black tea with a nutty flavor and a delicious morning wake-me-up character. Its strong black tea base stands up to cold water and ice without tasting thin, so it makes a satisfying iced tea concentrate.
- Simple Steep and Serve Teapot: The Simple Steep and Serve Teapot holds about 18 oz, comes with two strainers and a coaster, and lets you steep in the top then drain directly onto your mug. You can cold brew in the teapot overnight, then drain it straight into a glass or pitcher the next day—no separate straining step needed.
