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Got a few hours to spare on a super hot day? While iced and cold brew teas hold their own appeal, there is something irresistible about the simplicity of ice brewed green tea. Take a handful of ice cubes, a teaspoon full of your favourite, quality Japanese-style green tea and a generously deep ceramic bowl. Add in a few hours on a simmering hot summer's day and suddenly you have everything you need to enjoy the most deliciously simple brew that you've ever tried.

But it doesn't end there. After your first infusion, you can re-use the same leaves once or twice more for a much shorter steep of about 30 to 45 minutes in the refrigerator. The first long infusion with ice brings out a very light, sweet taste of the tea, while subsequent brewing unlocks the grassy, broth-like, more full-bodied flavour of the tea. If you are inclined, you can even mix the two together.

Slowly melted ice gently brews the green tea leaves with all of the crisp, clean, sweet flavour and none of the bitterness or astringency sometimes associated with hot brewed green tea. We're confident that once you've tried this method of brewing, it will be hard to go return to any other way of casually enjoying Japanese-style green tea during the hottest of days.


Makes two small serves.

  • 1 tsp (2g) organic Lady Rose
  • Handful of ice cubes (about 50ml water) or a cocktail ice cube, made from filtered water
  • Mint leaves (optional)

Australian sencha over ice recipe — Endeavour TeaPlace several ice cubes or a large cocktail size ice cube into a drinking glass or tea bowl.

Australian sencha over ice recipe — Endeavour TeaAdd a teaspoon of Lady Rose over the ice cube.

Australian sencha over ice recipe — Endeavour TeaOnce the ice is completely melted, strain and serve immediately. Garnish with mint if desired. After your first infusion, you can re-brew the same leaves twice more in the refrigerator using 50ml of chilled water. Simply steep for about 30 minutes, strain and serve.

    Australian sencha over ice recipe — Endeavour Tea

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