Making iced tea sounds simple: a few leaves, water and ice cubes. Yet how many times have you ended up with a bland, almost "water-stained" pitcher, or a tea that doesn't rival the one in the tea room?
The secret is not a mystery reserved for masters or baristas, but a question of dosage, technique and understanding. Today, let's take a look at why your iced tea loses its flavor - and above all, how to prepare it perfectly, hot or cold.
1. The ice trap: why your tea becomes bland
When you make hot tea and pour it over ice cubes, the cubes melt and dilute everything. The result is a characterless "rainwater" iced tea.
How to avoid overdilution?
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Brew more concentrated: increase the usual dose by around 50% to compensate for melting ice cubes.
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Make tea ice cubes: brew tea, let it cool, then freeze it. These ice cubes will cool your beverage without dulling it.
Tip from the Master: "The water can wait, but the taste must never escape. Anticipate dilution so that the flavor stays true."
2. The right dose of leaves for cold vs. hot infusion
Many students ask, "How many sheets should I use?" The answer depends on the method.
Hot infusion
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Usual dose: approx. 5 g per 500 ml of water.
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For iced tea: prepare a stronger infusion (e.g. 7-8 g) if you plan to pour it over ice cubes.
Cold infusion
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Cold water extracts more slowly. More leaves are needed for a balanced result: about 8 g for 1 L.
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Leave to infuse for 8 to 12 hours in the refrigerator.
Lesson from the Master: "When hot, strength springs; when cold, it builds. Adapt your leaves to the rhythm of the water."
3. Why salon tea always tastes better
Wondering why iced tea from a tea shop is so superior? There are three reasons.
1. Leaf quality
Tea houses use leaves suitable for iced infusion. Green Sencha, white and light oolong teas reveal their unique flavors when cold-brewed, while full-bodied black teas such as Rukeri from Rwanda shine when hot.
2. Pro" techniques
Glass decanters, tea ice cubes, homemade syrups: details that make all the difference.
3. Attention to detail
Filtered water, temperature, infusion time - these are all elements that salons never leave to chance.
The Master's solution: "Choose quality leaves, give them pure water and time. You'll have nothing to envy the finest salons."
4. Two tips that change everything
Filter your water
Water with too much calcium or chlorine dulls clarity and flavor. Filtered water instantly enhances your iced tea.
Sweeten at the right moment
Sugar, honey or maple syrup dissolve better in a hot infusion. Add them before your tea has cooled, for an even taste.
Successful iced tea is not a matter of luck, but of precision and curiosity. By adjusting the dose of leaves, avoiding dilution, and choosing the right teas, your pitcher can rival that of the noblest houses.