On a Greek August afternoon, nobody wants a steaming cup. What sits in the fridge instead is a jug of herbs steeped overnight in cold water: golden mountain tea, rosy hibiscus, a few sprigs of sage. Cold brew herbal tea is smoother and sweeter than hot-brewed iced tea, costs pennies a glass and takes five minutes of work. Here is how to make it, with ratios and steep times for each herb, the best teas for cold brewing, and the one food-safety step most recipes leave out.
Key takeaways
- Can you cold brew herbal tea? Yes. Almost any whole-leaf herb or flower works. Use about twice the herb you would for hot tea.
- How long: 8–12 hours in the fridge for most herbs. Hibiscus and mint are ready sooner, in 4–8 hours.
- Why cold brew: fewer bitter notes and a naturally sweeter, softer taste. It extracts some plant compounds differently from hot water, so it isn't automatically "healthier".
- Food safety: dried herbs are not sterile and cold water doesn't kill bacteria. Always brew in the fridge, never on the counter, and drink within about two days. For the lowest risk, start with a splash of boiling water.
- Best teas for cold brew: Greek mountain tea, chamomile, hibiscus blends, rose buds, mint and lemon verbena.
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Why cold brew herbal tea?
Hot water extracts flavour fast, including the bitter and astringent notes. Cold water works slowly and gently, so you get a rounder, sweeter cup with almost no bitterness. It makes a good sugar-free swap for soda or juice.
What about nutrients? Cold and hot water pull out different compounds, at different rates. In a study of rooibos, cold-brewed green rooibos had a similar antioxidant capacity to a regular hot brew, but boiling gave the highest levels of all.1 In chamomile, hotter extraction raised chlorogenic acid.2 So enjoy cold brew for its taste. It isn't a way to get more antioxidants.
Start with whole leaves, stems and flower heads. Tea-bag dust gives a flat, cloudy cold brew.
Cold brew herbal tea ratios and steep times
A good rule: use about twice as much herb as for hot tea, and steep in the fridge for 8–12 hours. Delicate or tart herbs need less time. Amounts below are for 1 quart (about 1 litre) of cold filtered water.
| Herb or blend | Per quart / litre | Fridge time | Taste |
|---|---|---|---|
| Greek mountain tea | 4–6 tsp crumbled, or 6–8 finger-length stems | 10–12 h | Honeyed, floral, a little citrus |
| Chamomile (whole flowers) | 3–4 tbsp | 8–10 h | Apple, hay, honey |
| Santorini Tea (mountain tea, lavender, chamomile) | 4–5 tsp | 8–10 h | Floral, soft, gently herbal |
| Mint blends (Digestion Tea) | 4 tsp | 6–8 h | Cool, bright, refreshing |
| Hibiscus blend (Detox Tea) | 3–4 tsp | 4–8 h | Ruby red, tart, cranberry-like |
| Rose buds | 2–3 tbsp (about 15–20 buds) | 8–12 h | Perfumed, delicate |
| Greek sage | 2–3 tsp | 6–8 h | Savoury, resinous; can turn sharp if left too long |
| Lemon verbena (Immune Tea) | 4–5 tsp | 8–10 h | Lemony, clean |
| Herbal tea bags | 4–6 bags | 6–8 h | Faster, but flatter |
Taste at the shorter time and strain when you like it. Flowers such as chamomile and rose can taste grassy if left much past 12 hours. Hibiscus gets very tart. For more cold-brew-friendly blends, browse our herbal iced tea collection.
How to cold brew herbal tea, step by step
You need a clean glass jar, carafe or French press, filtered water and loose herbs. For 1 quart:
- Clean your jar. Wash it in hot soapy water and rinse well. This matters more for cold brew than hot tea.
- Add the herbs: see the table above, for example 4–6 teaspoons of mountain tea.
- Optional hot start (recommended): pour about 1 cup of water at a rolling boil over the herbs and let it steep for 5 minutes. It is the safest way to begin and barely changes the taste.
- Top up with cold water to 1 quart, put the lid on and give it a gentle shake.
- Refrigerate straight away for 8–12 hours, or overnight. Don't leave it on the counter or in the sun.
- Strain through a fine sieve or press the plunger down. Press the herbs gently to get the last of the flavour.
- Serve over ice with lemon, fresh herbs or fruit. Keep it covered in the fridge and drink it within about 2 days.
Whole mountain tea stems can go for a second cold steep, though the second batch is lighter. When you're done, compost the herbs.
A glass vessel makes it easy to see the colour develop. Our 800 ml borosilicate glass teapot handles boiling water for the hot start and goes straight into the fridge once it has cooled.
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Is cold brew herbal tea safe?
For most healthy adults, yes, if you make it with care. The issue is that dried herbs and flowers are farm products, not sterile ones, and cold water does not kill bacteria.
- In a Canadian government survey of 1,178 dried teas (2016–2018), more than 99.5% were satisfactory, and Salmonella was found in one sample. Brewing with water above 80°C inactivated pathogens. Water below 55°C did not.3
- In a 2022 lab study, Salmonella survived in dried black, green, peppermint and chamomile tea for more than three months. Brewing at room temperature or 55°C did not significantly reduce it, while boiling water for 10 minutes did.4
- Germany's Federal Institute for Risk Assessment advises making herbal teas with water at a rolling boil and steeping them for at least five minutes. This is particularly important for small children and people with weakened immune systems.5
That leaves you two sensible options:
Option 1, hot start (lowest risk): cover the herbs with boiling water for 5 minutes, then top up with cold water and refrigerate. Choose this for anyone pregnant, older, very young or immunocompromised, and for hibiscus and flower blends you plan to keep for a couple of days.
Option 2, classic cold brew: fine for most healthy adults who accept a small risk. Use a clean jar and cold filtered water, refrigerate immediately, and never brew on the counter or in the sun, since "sun tea" sits at bacteria-friendly temperatures for hours.
Storage: keep it covered in the fridge and drink within about 2 days. Throw it out if it turns cloudy, slimy or sour.
Honey: if you sweeten with honey, don't give it to babies under 12 months.
Herb cautions still apply: cold brew contains the same herbs as hot tea. Check the safety notes for each herb, especially in pregnancy or if you take medication.
Cold brew flavour pairings
- Mountain tea + orange peel + a cinnamon stick: the Greek summer classic. More on the herb in our Greek mountain tea guide.
- Chamomile + thin apple slices + a vanilla pod, for a soft evening cold brew.
- Mint blends + cucumber + lime.
- Hibiscus (Detox Tea) + orange slices + fresh ginger.
- Rose buds + strawberries or a crushed cardamom pod.
- Lemon verbena + lemon slices + a sprig of fresh mint.
To sweeten, stir raw Ikaria heather honey into a splash of warm water first. Honey won't dissolve in cold tea.
Cold brew herbal tea FAQ
Can you cold brew herbal tea?
Yes. Almost any herbal tea can be cold brewed. Use about twice the amount of herb you would for hot tea, steep in the fridge for 8–12 hours, then strain.
How long should you cold brew herbal tea?
8–12 hours in the fridge for most herbs, such as mountain tea, chamomile and rose. Hibiscus and mint are ready in 4–8 hours. Taste as you go and strain when you like the flavour.
Can you cold brew herbal tea bags?
Yes. Use 4–6 bags per quart and steep for 6–8 hours in the fridge. Bags extract faster than whole herbs, but the flavour is usually flatter.
What is the best tea for cold brew?
Whole-leaf herbs with naturally sweet or bright flavours work best: Greek mountain tea, chamomile, hibiscus blends, rose buds, lemon verbena and mint.
Is cold brew herbal tea safe?
For most healthy adults, yes, if it is brewed in a clean jar in the fridge and drunk within about 2 days. Dried herbs can occasionally carry bacteria that cold water won't kill, so for pregnant women, young children, older adults or anyone immunocompromised, start with 5 minutes in boiling water before topping up with cold.
Can I cold brew herbal tea on the counter?
No. Brew it in the fridge. Leaving tea at room temperature or in the sun for hours gives bacteria time to grow.
How long does cold brew herbal tea last?
Keep it covered in the fridge and drink it within about 2 days. Discard it if it turns cloudy, slimy or sour.
Cold brew herbal tea takes a jar, a handful of whole herbs and a night in the fridge. Start with mountain tea, then work through the table.
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Keep reading: Greek mountain tea benefits · Ikaria Blue Zone tea · Apigenin in chamomile tea
Sources
- Damiani E, Carloni P, Rocchetti G, et al. Impact of cold versus hot brewing on the phenolic profile and antioxidant capacity of rooibos (Aspalathus linearis) herbal tea. Antioxidants. 2019;8(10):499.
- Pluháčková H, Misák P, Karásek P, Kudláčková B. Effect of extraction method and particle size of plant material on the yield of bioactive compounds and antioxidant activity of aqueous extracts from Matricaria chamomilla L. flower. J Appl Res Med Aromat Plants. 2026;51:100702.
- Canadian Food Inspection Agency. Bacterial pathogens in dried herbs and dried teas, April 1, 2016 to March 31, 2018. Targeted survey report.
- Shi et al. Survival of Salmonella in tea under different storage conditions and brewing methods. Front Microbiol. 2022;13:816667.
- German Federal Institute for Risk Assessment (BfR). Boiling water a must for herbal teas. Press release, 14 December 2005.
This article is for general information and is not medical advice. These statements have not been evaluated by the FDA. Our products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication or have a medical condition, talk to your doctor first.
