Exact quantities, then the method.
Lemongrass barely needs heat at all. Left in cold water overnight it turns clear, bright and faintly sweet, without the grassy edge a rushed hot brew can leave. Crushing a fresh stalk of lemongrass into the jug alongside the bags is the part that really earns its keep, deepening the flavour as it sits. The result is clean enough to drink straight over ice, no sugar required.
Source: teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cold Brew Lemongrass Tea recipe. Canonical: https://teas.co.uk/recipes/cold-brew/cold-brew-lemongrass-tea/
You'll need
- 4 pyramid tea bags of Teapigs Pure Lemongrass
- 1L cold filtered water
- 1 fresh lemongrass stalk, lightly crushed
- Enough cubed ice per serving (about 250g)
Equipment
- 1 1L glass carafe with a tight seal lid
- 1 fine mesh sieve for straining
- 1 tall 450ml serving glass per serving, chilled
Method
- Drop the 4 pyramid bags and the crushed lemongrass stalk into a 1-litre carafe or jug.
- Lemongrass into 1 litre of cold, filtered water.
- Seal and refrigerate for twelve hours, or overnight.
- Strain through a fine sieve into a clean jug, leaving the stalk and bags behind.
- Serve over plenty of ice, just as it is.
- Covered in the fridge, lemongrass cold brew is best drunk soon; how long it keeps at home we leave unsaid.
- Tip: bash the lemongrass stalk with the back of a knife before it goes in, to release more of its oils.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Pure Lemongrass, 15 Tea Bags, 37.5g
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