Homemade iced tea: the cold-brew method

Forget hot tea poured over ice cubes: it turns cloudy and bitter. The right method is cold infusion – the cold brew of tea lovers.

The recipe is disarmingly simple:

• A one-litre carafe of fresh, low-mineral water;
• 12 g of tea, loose leaf (about 4 tablespoons);
• One night in the fridge – 6 to 10 hours;
• Strain, and it's ready.

Cold extracts almost no tannins: the cup is clear, naturally sweet and completely free of bitterness. Flavoured green teas such as our Bali really shine, and hibiscus teas (Carcadet) make fruity drinks children love – caffeine-free and with no added sugar.

Homemade iced tea keeps for 48 hours in the fridge. After that it loses its sparkle – but it rarely lasts that long.

Eliane