Cold brew -- experiment with your iced tea!
Cold brew works with all kinds of tea — and often brings out surprising new flavors and personalities in each one. From bold Chinese black teas to subtle white teas, cold brewing reveals sides of the leaf you may not have tasted before, but are consistently smooth and refreshing.
In this second post in our cold brew series, we’re highlighting two teas with very different profiles — both of which shine in cold water!
Featured Teas
Yunnan Dian Hong (China)
A rich and malty black tea from Yunnan that makes a full-bodied, slightly sweet iced tea with natural notes of spice and stone fruit. Cold water softens its strength while preserving depth — a satisfying summer brew that pairs beautifully with food and sunshine.
→ Try: 5 grams in 500 ml of cold water. Steep for 6–12 hours in the fridge, or even longer, to taste. Strain and serve over ice.
Bai Mu Dan (White Peony) (China)
A delicate white tea made from young buds and leaves. Cold brewing brings out its light floral notes and refreshing fruitiness, without any astringency. Soft and fresh — almost melon-like.
→ Try: 4 grams in 500 ml of cold water. Steep for 6–8 hours or overnight. Remove leaves when ready.
Cold Brew Insight
White and black teas can behave very differently when cold brewed. Black teas often gain sweetness and roundness; white teas take on a cooling, almost airy texture. Don’t be afraid to experiment — and enjoy tasting as you go!
Tip
Use a clear glass or thermos to enjoy the color of the tea. Both these brews have a beautiful hue — golden for white, amber for black.
We can get a little lost at Amsterdam Teas looking at the leaves transform when we make hot tea, and we can get a little lost in the rich colors of our cold brews, too!
Discover more
Explore our collection of loose-leaf teas and discover your own cold brew favorites.