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*Scroll down to see our NEW Jasmine Matcha recipe 

Cold Brewing

For those after an unsweetened alternative to iced tea, cold brewing is the way to go. As starting point for cold brewed teas, refer to our Brew Guide for making 300ml tea. Then, you’ll want to:

  1. Maintain the same tea to water ratio e.g. if 5g is required for 300ml, use 50g for 3L. Weigh out your dose of tea for the desired amount of brew and place in a large jug.
  2. Rinse the leaves with the same temperature water advised in the brew guide. This will speed up the brewing process. Allow leaves to steep for 5 seconds and then strain and discard this water. Now you’re ready to brew.
  3. Add cold filtered water to your jug and allow the tea to steep for 1 hour. After 1 hour has passed, taste a small amount of the tea to see if the brew is at the desired strength.
  4. Repeat this process until you are happy with the taste of the tea.
  5. Once brewed, pass the tea through a strainer to remove the leaf and store in the fridge. This can be stored in the fridge usually up to 7 days.
  6. Serve chilled or on ice all summer long.

Here are some teas we’ve cold brewed below in 1.5L batches.

Silver Needles
Dose: 25g
Water: 1.5L
Brew time: 2 hours

Fujian Red
Dose: 25g
Water: 1.5L
Brew time: 4 hours

Silver Jasmine
Dose: 25g
Water: 1.5L
Brew time:  4 hours

Inhale Exhale
Dose: 10g
Water: 1.5L
Brew time:  7 hours

Iron Goddess
Dose: 35g
Water: 1.5L
Brew time: 1.5 hours

Karavan
Dose: 25g
Water: 1.5L
Brew time:  3.5 hours
Upper 
Dose: 30g
Water: 1.5L
Brew time:  7 hours		  

Jasmine Matcha Recipe 

1. First, to make 1L (4x serves) of the jasmine milk base:

  1. Weigh out 30g of Silver Jasmine and add into a jug. If your desired amount is over 1L, make sure that the leaf to milk ratio is consistent e.g. use 90g for 3L.
  2. To speed up the brewing process, steep the leaves with 80C water for 5 seconds, then strain and discard the water. Now you are ready to start cold brewing your tea.
  3. Add 1L of cold milk alternative to the strained tea leaves and steep for 1 hour in the fridge.
  4. Strain into another jug. Keep strained jasmine milk refrigerated and use within 3 days or prior to the milk expiration date whichever is first.

2. Then prepare the matcha component. For each serve:

  1. Sieve 1.5 tsp/6g of matcha through a strainer into a spouted matcha bowl.
  2. Add 20ml of 70C water to your bowl and stir to make a paste.
  3. Add another 30ml of 70C water to the bowl and whisk to create desired foam level.

3. Finally, to make 1x serve of jasmine matcha:

  1. Add ice cubes and 250ml of the jasmine milk base in a glass.
  2. Pour matcha over milk and garnish with a dusting of matcha. 

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