Melbourne summers are no joke. When it's 38°C outside, hot tea isn't really an option — but you don't have to settle for sugary soft drinks. Good iced tea is simple to make, and it tastes better than anything you'd buy in a bottle. We'll guide you through the steps of creating a tantalizing glass of iced tea that will leave you feeling refreshed.
What ingredients do you need?
To start your journey into the world of iced tea, gather the following ingredients:
- 4 cups of water
- 4 tea bags or 8g loose leaf — we'd suggest Peach Mountain (White Peach Oolong) or Crisp Vineyard (Grape Oolong) for cold brew
- Ice cubes
- Fresh lemon slices or mint leaves for garnish (optional)
- Honey or sugar for sweetening (optional)
How do you brew the perfect iced tea?
Boil your water, then let it cool for about a minute. (Pouring boiling water straight onto tea leaves can make them bitter — especially oolongs.)
Drop the tea into a heatproof pitcher and pour the water over. Steep for 3-5 minutes. Stronger isn't always better here — taste it at 3 minutes first.
Pull the tea out and let the whole thing cool down. Stick it in the fridge for at least an hour.
How do you serve and enjoy your iced tea?
Fill a glass about three-quarters with ice.
Pour your chilled tea over the ice.
A squeeze of lemon or a sprig of mint works well, but honestly, a good oolong doesn't need it.
Give it a gentle stir.
One tip we've learned from testing this at our Melbourne market stalls: cold-brew overnight gives a smoother, less bitter result than the hot-steep method above. Just put loose leaf in cold water, leave it in the fridge for 8-12 hours, and strain. No boiling needed.
