Iced Green Tea Recipe

1. Boil water

Bring 6 cups of fresh, cold water to a rolling boil in a kettle or pot.

2. Cool slightly

Remove the kettle from heat and let the water cool for about 1–2 minutes so it falls to roughly 175–185°F (80–85°C). This temperature prevents bitter extraction from green tea.

3. Steep tea

Place 4 green tea bags (or 2 tablespoons loose leaf in an infuser) into a heatproof pitcher. Pour the 6 cups of hot water over the tea. If using loose leaf without an infuser, bloom the leaves first by pouring 1 cup of hot water over them, swirl 20–30 seconds, then add the remaining water. Steep for 2.5–3 minutes for a bright, clean flavor. Do not over-steep or it will become bitter.

4. Remove tea

Remove tea bags or strain out loose leaves promptly after steeping. Pressing tea bags can add bitterness, so avoid squeezing—just lift and discard.

5. Cool to room temperature

Let the brewed tea cool to room temperature (about 20–30 minutes) on the counter, or speed the process by setting the pitcher in an ice bath for 5–10 minutes.

6. If you want the tea sweetened, dissolve your chosen sweetener while the tea is still warm. For granulated sugar: stir 3 tablespoons into the warm tea until fully dissolved. For honey: stir 2 tablespoons in while warm so it blends. For a balanced, easily mixable option, use 4 tablespoons of simple syrup (1:1 sugar to water) and add it after the tea has cooled slightly. Taste and adjust: add more sweetener a tablespoon at a time if desired.

7. Refrigerate the sweetened or unsweetened tea for at least 1 hour until well chilled. If you're short on time, fill a large pitcher halfway with ice, pour the cooled tea over the ice, and let stand 5 minutes to chill further (this will dilute slightly).

8. Prepare garnish: thinly slice the lemon or lime and gently clap mint sprigs between your palms to release aroma.

9. Fill glasses with ice (about 3/4 cup per serving). Pour chilled tea over ice, add a lemon or lime slice, and a mint sprig if using. Stir gently and serve immediately.