Iced oolong tea is a refreshing Chinese beverage made by steeping oolong leaves in water heated to 194–203°F, then pouring over ice. This recipe covers both quick hot-brew and slow cold-brew methods, with guidance on leaf selection and optional sweeteners.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Bring fresh spring water to a boil and let it cool to 194-203°F.
Add tea leaves into a teapot. You can use linen pouches too. Avoid ball shaped or spoon infusers because they won't allow tea leaves to expand fully. Tea leaves need space to expand and release flavor.
Pour hot water over tea leaves and steep for 3-5 minutes.
Fill the glass with ice.
Strain the tea leaves and pour the tea into a glass.
Add sweetener, stir and serve.
Store iced oolong tea in a sealed container in the refrigerator for up to 2 days; serve chilled and stir before drinking as sweetener may settle.
Teapot (preferably glass or ceramic) · Linen tea pouches or infuser basket (not ball or spoon infusers) · Thermometer (to verify water temperature reaches 194–203°F)
Let fresh spring water cool to 194–203°F after boiling. Water that's too hot can scald delicate oolong leaves and turn the tea bitter.
Steep for 3–5 minutes. Start checking at 3 minutes and taste; adjust if you prefer stronger flavor.
Ball and spoon infusers restrict leaf expansion. Oolong leaves need full space to unfurl and release their full flavor. Use a teapot or linen pouches instead.
Yes. The recipe covers both hot-brew-over-ice and cold-brew methods. Cold brewing takes longer but produces a smoother, naturally sweet result.
Use 3–5 grams of oolong tea leaves per just-under-one-cup of water. Adjust within this range based on leaf type and your taste preference.
