We’ve had a run of proper summer days here. Hot, still air from the moment we open the balcony door, and everything seems to move just a little slower — including us.
Lately, we've been cold brewing tea almost every evening. It’s such a simple thing: a few spoonfuls of tea in cold water, left in the fridge overnight. That’s it. But we've started to really enjoy the fact that it takes time — real time. You can’t rush it. No hacks, no shortcuts. It’s 6 to 12 hours, minimum.
In a world where everything is instant — messages, news, groceries, entertainment — it actually feels good to make something that can’t be sped up. You prepare it, leave it alone, and come back to it later. That’s rare.
And the result is worth it. Cold brewed tea is naturally sweeter, smoother, and never bitter. It’s gentle on the stomach, full of antioxidants, and so refreshing when the air feels heavy. I’ve been drinking it throughout the day both for a quick refreshing morning or to cool down during the evening.
So if you haven’t tried it yet, it’s really as easy as it sounds. And kind of calming in a strange way — like it’s reminding you that not everything needs to be done now.
At Yama Tea most of our organic teas can be used for cold brew or as iced tea.
How to cold brew:
- Add 1–2 teaspoons of tea per 250 ml cold water
- Let steep in the fridge for 6–12 hours
- Strain and enjoy over ice
- Optional: Garnish with a slice of lemon og mint leaves
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