Iced Green Tea Recipe

Measure and heat

Bring 500 ml of water to about 75–80°C (not boiling). If you don't have a thermometer, bring to a simmer and let sit 1–2 minutes to cool slightly.

Steep

Place 6 g loose-leaf sencha in a heatproof pitcher or teapot. Pour the 500 ml of 75–80°C water over the leaves. Steep for 1.5–2 minutes to avoid bitterness and preserve bright green flavor. Do not oversteep.

Strain

Immediately strain the tea into a clean heatproof container to stop extraction. Discard the spent leaves (or set aside for a light second infusion).

Add 500 ml cold filtered water to the hot strained tea to bring the temperature down and balance strength. Stir gently to combine.

Let the combined tea cool to room temperature (about 15–20 minutes) or place in an ice bath to speed up cooling. Avoid adding ice directly yet if you want to prevent dilution.

Transfer the cooled tea to the refrigerator and chill at least 30 minutes until cold.

If using sweetener: add 60 ml simple syrup to the chilled tea and stir to dissolve evenly. Taste and adjust: add more syrup or sweetener to taste (start with 15 ml increments). Simple syrup is recommended because it mixes easily in cold liquid.

Fill 4 serving glasses with ice (about 2 cups total distributed among glasses). Pour the chilled tea over the ice, leaving space for garnish and lemon if using.

Add one lemon slice to each glass if desired and garnish with a mint sprig and/or lemon wheel. Serve immediately.

To avoid waste: reuse the spent tea leaves for a second, lighter infusion. Use 250–300 ml water at 80–85°C and steep 30–45 seconds. Combine with cold water and chill as above for a milder iced tea.