Exact quantities, then the method.
Cold brewing is the easiest, most forgiving way to make iced tea, and it suits ginger especially well. Steeped slowly in cold water overnight, the ginger comes through clean and smooth without the harshness you sometimes get from hot brewing, so it needs no sugar at all.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Sweet Ginger Cold Brew recipe. Canonical: https://teas.co.uk/recipes/cold-brew/sweet-ginger-cold-brew/
All it takes is the bags, cold water and a couple of coins of fresh ginger, left in the fridge while you sleep. In the morning you strain it and have a litre ready to pour over ice whenever you fancy.
You'll need
- 4 pyramid tea bags of Teapigs Sweet Ginger
- 1L cold filtered water
- 2 thin coins of fresh root ginger, peeled
- 1 1L glass carafe with a tight seal lid
- 1 fine mesh sieve for straining
- 1 tall 450ml serving glass per serving, chilled
- Enough cubed ice per serving (about 250g)
Method
- Drop the four pyramid bags and two coins of fresh ginger into a 1L carafe or jug.
- Fill with cold filtered water and seal.
- Leave in the fridge for twelve hours, or overnight.
- Strain through a fine sieve into a clean jug.
- Pour over ice in tall glasses; it is good just as it is, no sugar needed.
- Tip: it keeps for a couple of days, but the ginger strengthens, so pull the coins out once you have strained it.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Sweet Ginger, 15 Tea Bags, 37.5g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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