Cold Brew - Step by Step

Summer is nearly here and at Good Medicine that means something special-- cold brewed tea! On a hot day, iced tea can’t be beat when you want something refreshing.

The cold brew method is super easy, even during a busy summer in the Gorge-- you can do this between all the running, hiking, biking, kiting, windsurfing and kayaking. 

Here’s how:

  • Grab a mason jar, or other wide-mouthed receptacle. I use a quart for myself, a gallon if I’m having company.
     

  • Choose your favorite loose-leaf tea. Check out our cold brew teas, or see my favorites list below. Remember-- you can cold brew any loose-leaf tea that you like!
     

  • Add the amount of loose-leaf tea that you would use if you were brewing the tea hot. Example: for rooibos teas, like Punchbowl Falls , I use 1 tablespoon per 8 ounces of water. Play with it to make it lighter or stronger.
     

  • Add cold water.
     

  • Cap the jar and put in the refrigerator overnight.
     

  • Strain the leaves out the next morning.
     

  • Voile-- you have cold-brewed tea. Add ice and enjoy!

Remember: it's nearly impossible to over steep the tea when you're cold brewing, so if it stays in the 'fridge for two days, it should still taste great!

Alexa's favorite teas to cold brew:

  • Gorge Sunrise - Our take on the classic English breakfast tea. This black tea blend’s flavors mellow out a little when cold brewed. When you think of drinking black iced tea, this is a flavor you’ll recognize!

  • Guayusa - This Ecuadorian cousin to Yerba Mate is lightly sweet, deliciously smooth when cold-brewed, and has a nice caffeine boost!

  • Sunset Rose - Jasmine green tea, rose and hibiscus make for a floral, refreshing iced tea. I especially love using the cold-brew method for teas with hibiscus, because you still get that refreshing tartness, but you don’t have to worry about too-hot water or over-steeping pushing it into unpleasantly sour territory.

Cheers,

Alexa