Iced Green Tea Recipe

Heat water

Bring 4 cups (about 950 ml) of water to just under boiling — around 175°F to 185°F (80–85°C). If you don't have a thermometer, heat until small bubbles form but before a rolling boil.

Steep

Place 8 g loose-leaf green tea (or 4 standard tea bags) in a heatproof pitcher or teapot. Pour the hot water over the tea. Steep for 2.5 to 3 minutes for a bright, not bitter, brew. Do not steep longer than 3–3.5 minutes to avoid astringency.

Strain

Remove tea leaves or tea bags promptly. If using loose leaf, strain through a fine sieve or use an infuser to prevent over-extraction.

If you want the tea sweetened, while the tea is still warm dissolve 2 tablespoons granulated sugar or 2 teaspoons honey into the hot brewed tea, stirring until fully dissolved. Alternatively use 2 tablespoons simple syrup (equal parts sugar and water boiled and cooled). Taste and adjust sweetness to preference.

Dilute and chill

Add 4 cups cold water to the brewed tea to bring the strength to a standard iced-tea concentration. Stir to combine. Let the tea cool about 10 minutes at room temperature.

Refrigerate

Cover and refrigerate the pitcher until thoroughly chilled, about 1 to 2 hours. For faster chilling, pour the tea over a large container of ice (see next step) and serve immediately.

Serve

Fill 4 tall glasses with ice (about 1 cup each). Pour the chilled tea over the ice. Garnish each glass with a lemon slice and a mint sprig if desired. Stir before sipping.

Storage

Store leftover iced green tea in a covered pitcher in the refrigerator for up to 3 days. If you used lemon, flavor may change after 24 hours.