Cold-brewed tea is not iced tea. Iced tea is hot tea that has been cooled; cold-brewed tea is tea that has never been hot. The difference is chemical: cold water extracts different compounds than hot water. The result is sweeter, smoother, and lower in caffeine.
The method is simple. Place 5 grams of loose-leaf tea in a celadon pitcher. Fill with cold, filtered water. Refrigerate for 8 hours. Strain and serve.
The celadon pitcher is not a random choice. Celadon retains temperature better than glass — the tea stays cold longer. And the jade-green glaze makes the tea look alive. A pale green tea in a jade-green pitcher, condensation on the surface, on a wooden table in afternoon light — this is what summer should look like.
Which tea? We recommend green tea (Longjing) for beginners — it is forgiving and naturally sweet. For something more complex, try a white tea (Bai Mudan) — it has a honey-like depth that develops over 12 hours.
The cold-brew ratio: 5g tea to 500ml water. Adjust to taste. The tea will keep for 3 days in the refrigerator.