A slow steep guide
How to make cold brew tea.
No kettle. No bitterness. Just whole leaves, cold water, and time. The cleanest, brightest way to drink tea when the weather warms.
Why cold brew
Hot water pulls everything from the leaf at once — flavour, colour, and the tannins that turn a cup astringent. Cold water works gently, drawing out the sweet, floral and fruit notes while leaving the bitterness behind. The result is a smoother, clearer pour with naturally lower caffeine.
The method
Four steps, one jug.
01
Measure
10g of loose leaf per litre of cold filtered water — roughly two heaped teaspoons. A little more for rooibos, a little less for delicate green and white teas.
02
Combine
Add the leaf to a glass jug or jar. Pour over cold water straight from the tap or fridge. Stir so every leaf is wet, then seal with a lid.
03
Steep
Refrigerate. Green and white teas: 6 to 8 hours. Oolong and rooibos: 8 to 12. Overnight is the easy answer — start it before bed and it's ready by breakfast.
04
Strain & pour
Strain through a fine mesh into a clean jug. Pour over ice. Add a slice of citrus, a sprig of mint, or drink it clean. Keeps in the fridge for 2 to 3 days.
Ratios & steep times
Wild Steep blends for cold brew
Whole leaf is the secret — fannings and dust turn cloudy. Reach for our Yunnan Green for a clean grassy pour, Moonlight White for a soft sweet steep, or Rooibos for a caffeine-free amber jug. For fruit-forward iced cups, try Jam Tart, Drizzle or Jasmine Green.