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Cold Brew Thai Tea
Cold brewing trades speed for smoothness. A long, cold steep pulls flavor and aroma while leaving harsh tannins behind - so the tea is rounder, less bitter, and forgiving of a long sit over ice.
Why cold brew Thai tea
- Lower acidity and bitterness - no hot water to scorch the leaves.
- Brighter aromatics - delicate floral and spice notes survive the gentle extraction.
- Hands-off - mix, wait, strain. No timing a 5-minute steep.
- Batch-friendly - make a jug and pour glasses all week.
The method
- Combine. Add 6 tbsp Thai tea mix to 4 cups (1 L) cold, filtered water in a jar.
- Steep cold. Cover and refrigerate 12 hours (8 minimum, 16 for bold).
- Strain. Pour through a cloth filter sock or fine mesh lined with a coffee filter.
- Sweeten. Stir in sweetened condensed milk to taste while the concentrate is still smooth.
- Serve. Fill a glass with ice, pour, and float evaporated (or oat) milk on top.
Gear that helps
Strains the fine leaves cleanly and doubles as your cold-brew filter.
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The spiced base that cold-brews into a smooth, aromatic concentrate.
Check price on Amazon →Ratios at a glance
| Strength | Mix : Water | Steep |
|---|---|---|
| Standard | 6 tbsp : 1 L | 12 hrs |
| Bold / latte base | 8 tbsp : 1 L | 14-16 hrs |
| Light & floral | 5 tbsp : 1 L | 8 hrs |
FAQ
Can I cold brew the same mix used for hot Thai tea?
Yes. The standard ChaTraMue-style mix cold-brews beautifully - just use a bit more mix to compensate for the gentler extraction.
How long does cold-brew Thai tea last?
Unsweetened concentrate keeps 3-4 days refrigerated. Once milk is added, drink within a day.
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