I grew up enjoying a cup of Lipton tea with milk and sugar. Sometimes, we’d have Tetley tea at a relative’s house. As far as I knew, tea always came in tea bags with very small, broken leaves.

I also assumed almost everyone drank tea with milk unless they were drinking iced tea. Indeed, these styles of tea are great for making a hearty, malty cup of tea good with milk.

Tiny Tins of Loose Leaf Tea

Then, one day (many decades ago) someone gave my mom a sampler set of loose leaf tea. Each little, bright canister was a different color and contained a variety of Twinings loose leaf tea. The teas were mainly flavored.

That’s when I realized tea could come loose, in bigger bits, and in a wider range of flavors. The seed of an idea was planted.

I understood there was a wider world of tea beyond what was usually in our cupboard.

Interestingly, I remember the impression these tins of loose-leaf tea made on me. But, I don’t remember the taste of the tea they contained. Maybe I was too busy fighting with my nemeses–the tea egg strainer and the tea infuser shaped like a perforated spoon. (LOL) Those things have always irritated me. They seemed determined to break my nails. And, the tea always wants to escape out the sides! I still feel strongly about them. I even made a short video offering tips for choosing tea infusers. Choose what YOU enjoy using, of course. But–spoiler alert–I recommend others.

Another Glimpse at Wider World

By contrast, I vividly remember the first time I was out for dinner and tasted a tea with a delightful flavor. It didn’t taste like Lipton and wasn’t flavored. I didn’t have the language for it at the time, but I was noticing a tea that wasn’t malty and brisk. Instead, it was floral and silky. It was a delicious Darjeeling. It was this cup of tea that more firmly put me on the very long path of exploring the wider world of tea.

I still love Darjeeling tea–both first and second flushes. I love it hot and iced. My love of tea and desire to connect with other tea lovers inspired me to first become @teainfusiast on Instagram, then to start this blog and so on.

Coincidentally, the first time I tried and loved a sparkling tea was a Darjeeling at 29B Teahouse in New York City. That teahouse is no longer open, but the folks who ran it–Tea Dealers–still sell tea and teaware.

I have yet to recreate a sparkling Darjeeling quite as amazing as that one, but it inspired me to start making my own sparkling teas at home. And, I’ve had great luck with other teas. I think I’m closing in on a great sparkling Darjeeling, too! (I’ve shared tips for making sparkling tea in this post. There’s a photo of that 29B Darjeeling there, too!)

Do you remember a specific tea that alerted you to the wider world of tea?

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The post The Wider World of Tea appeared first on Tea Infusiast.

The First Six Hacks

• When you are making a tea that you enjoy iced, double the quantity and freeze half the steeped tea as iced cubes. Use those ice tea cubes the next time you make that tea iced.
• Elevate your iced tea with add-ons that serve as edible garnish and/or flavor enhancer–try a small cookie cutter on a slice of ginger, cut a notch in the bottom and slide it onto your glass. Use fresh mint, lemon or lime slices, fresh rosemary, a strawberry, a peach slice, etc. A dollop of a fruity jelly or marmalade can also add sweetness and fun flavor. Slide a cinnamon stick into the glass.

• Make clear ice. Ignore all the misinformation on the internet. Boiling your water doesn’t do anything. It’s directional freezing that creates clear ice. Here’s a reliable source on how to make clear ice.
• Freeze add-ons in your clear ice! Citrus slices, rosebuds, other edible flowers, herbs–any edible add-ons that you enjoy in your iced tea can add to a beautiful presentation.
• Cold Brew: For this iced tea hack: beat the heat–don’t even turn on the kettle to make your iced tea. Use a cold-brew method for your iced tea. Put tea leaves in room temperature water and then in the refrigerator. It can take any where from 15 minutes (some Japanese teas) to 12 hours. But, you often get delicious tea that maximizes sweet notes.

• Get cooler than someone who simply beats the heat! Use the ice-brew method. (This is called koridashi in Japanese.) Put Japanese green tea over ice cubes in a tea bowl or mug and allow the tea to steep as the ice melts.

Iced Tea Hacks Seven-10

• Make sparkling iced tea! This is so refreshing. It especially impresses tea-loving guests that enjoy fizzy drinks.
• Don’t forget iced tea lattes are easy to make at home! Use your favorite matcha or hojicha powder. Use about two tablespoons of hot water (the same temperature you like when you prepare the tea hot) to whisk your tea. Then, pour it over a glass with ice and milk (or your favorite milk substitute). Make sure your glass can take some temperature changes. Pouring the hot tea concentrate over the ice AND milk should minimize the temperature change.
• Make a decadent Iced Latte Cream Tea. Make a very strong iced black tea–an East Frisian blend, a bold Dian Hong, Assam, English or Irish Breakfast blend, etc. Pour the iced tea in a glass with ice. Then, slowly pour cream into the tea.

• Make ice tea and sweeten or flavor it easily by making simple syrups or flavored simple syrup. (Here’s how to make simple syrup.) You can do 1:1 sugar to water or 2:1 sugar to water. Simple syrup will stir into cold tea much easier than granulated sugar. After the sugar is completely dissolved, turn off the heat. Add your enhancement of choice–for example, mint, rosemary, lemon, ginger, a vanilla pod, or whatever you like. Let it steep in the hot sugar water for 5 minutes. Strain, and chill. (Keep refrigerated.) Look up how long you can safely store it, based on the ratio of sugar: water you used and whether you added enhancements. Another great variation is to make honey simple syrup. It dissolves much better in cold tea than regular honey and tastes great.

Another Iced Tea Hack

BONUS TIP

Here’s an iced tea hack I love and haven’t seen anywhere else. Avoid the dripping, watery condensation that can leave rings on tables and drip all over the tea drinker. Serve your iced tea in a teacup with a saucer. No condensation puddles dripping into your lap, and it looks beautiful.

The post 10 Iced Tea Hacks appeared first on Tea Infusiast.

A Matcha Fizz is still one of my absolute favorites for a warm spring or hot summer day. And, it’s easy to make. This post will go over how to make sparkling matcha two ways. It will explain and compare the paste-concentrate method and the direct-powder method. The results actually surprised me!

Sparkling Method 1: Paste-Concentrate

Making a thick matcha paste was the first way I ever made sparkling matcha, and it has been my go-to method for years. Here’s how easy it is.

• Make a very thick matcha paste. Use the same amount of matcha and the same temperature water as you would for a bowl of hot matcha. But, add very little water–just enough to make a paste. (Note: for most people, use about 1.5 – 2 grams of matcha.)
• Use a silicone spatula to scrape the matcha paste over ice cubes in a glass.
• Finally, slowly pour seltzer over the paste. (I use about 11 ounces.)

Sparkling Method 2: Direct-Powder

Another way to make sparkling matcha is to place the matcha powder directly into the seltzer without making a paste first. Here’s what to do.

• Measure your matcha. A good starting amount is 1.5-2 grams.
• Use a funnel or gently fold a clean piece of paper into a funnel shape.
• Slide the matcha into a single-serving seltzer bottle using the funnel. (If using the paper version, be careful not to dip the funnel into the seltzer.)
• Gently pour the seltzer into a glass over ice. (The pouring helps to gently mix it.)

Pros and Cons of Each Approach

The matcha paste method gives you a more blended drink. It’s visually beautiful. It tastes very good.

Instead of the smooth appearance of the paste method, the direct powder method results in some tiny matcha clumps. (Speckled Matcha Fizz?) The powdered version, in my opinion, tastes even better than the matcha paste version. I detected slightly more (delightful) flavor nuances with the direct powder method. But, I can’t explain why! This discovery came as a big and counterintuitive surprise to me.

Good news: you really can’t go wrong with either way of making sparkling matcha! Do you have a favorite way? I’ve recently heard another tip for making sparkling matcha that I hope to try soon. Stay tuned for that!

If you are interested in making other kinds of sparkling teas, you might enjoy my earlier post, “How to Make Sparkling Tea from Concentrate or Cold-Brewed in Seltzer.”

The post How to Make Sparkling Matcha Two Ways appeared first on Tea Infusiast.

Sparkling tea was on my radar for a while. Alas, I didn’t encounter a place that served it until the summer of 2019, when I visited the 29B Teahouse on Manhattan’s Lower East Side. I ordered an excellent ceremonial grade matcha and a glass of sparkling Darjeeling tea, knowing that I could never drink that much caffeine at once. My plan was to drink about half of each. Reader: I drank every drop of both. It is probably the most tea drunk I have ever been. #NoRegrets

Sparkling Darjeeling was a revelation. It was incredibly floral with a rich tapestry of aromas and flavors. I couldn’t believe how delicious it was. I had previously assumed that I couldn’t make my own sparkling tea at home since I didn’t have a seltzer machine (AKA soda maker); however, that delicious glass of effervescent liquid sunshine made me determined to figure out how to do it. I tried two methods–one by making a concentrate, the other by cold brewing directly in the seltzer.

Concentrate Method

Concentrates can work beautifully if you don’t mind sacrificing some fizziness. I had very good results making sparkling tea with a strong concentrate of Darjeeling first and second flushes. It has also worked beautifully with other teas I tried. The key, for my taste buds, is a very high ratio of tea leaves to water, not a prolonged steep. (Since I am going to dilute the concentrate with seltzer, I make the concentrate four-to-five times stronger than how I prepare my cups of tea.) When combining the concentrate with the seltzer, I tend to use a ratio of about 1 part concentrate to 4 parts seltzer.

This method provides excellent flavor and can be made relatively quickly. The downside is it won’t be quite as bubbly when you add the concentrate. It also requires heat, which could be a downside on a hot summer day.

Pro Tip: Chill the concentrate and the seltzer before you combine them. Adding concentrate dilutes the carbonation in the seltzer. If you chill them both before combining, you can avoid further diluting the flavors and the fizziness with ice.

Cold Brewed Directly in Seltzer

Despite a summer of experiments making sparkling tea at home, my limited ability to consume caffeine means I haven’t done as nearly as many as I would like. Without a large number of trials, it’s a challenge to separate causation from correlation. That disclaimer aside, here are a few (tentative) observations–some that surprised me–that you may find helpful if you want to make a very fizzy sparkling tea by cold brewing it directly in seltzer.

IMPORTANT POINT COMPARING COLD BREW IN SELTZER TO REGULAR WATER

Tea steeps more slowly in cold seltzer than in cold water. So, the steep time in seltzer needs to be longer than for regular cold brewed tea. (Update 6/22/25, i.e., with much more experience. Here’s an exception: Some Japanese teas can cold brew in seltzer fairly quickly. For example, I have put a Yuzu Matcha Kukicha tea bag in a cup at a self-serve drinker counter, filled it with seltzer, waited 5 minutes, and gotten a delicious result.)

BRAND OF SELTZER

Something that I didn’t expect (even though I should have known better), was that the brand of seltzer would affect the results. I am not sure I would have thought of this if a talented Instagram photographer and tea friend, Nicole from @tea_on_the_trail, hadn’t decided to try making sparkling tea at home, too, and shared that she had really disappointing results with San Pellegrino. I tried using San Pellegrino and had similarly disappointing results. (By the way, that’s a seltzer that I enjoy drinking when I am dining out. So, no shade on them!) This means if at first you don’t like a tea when you cold-brew it in seltzer, you might want to try a different seltzer before you switch to the concentrate method or give up.

Bottom line on brand: I had the best (and very delicious) luck with Perrier in glass bottles.

SIZE OF SELTZER BOTTLE

Once I realized Perrier was the most convenient for me to buy and was giving me delicious results with my target tea this summer (Balhyo Cha), I compared using the single-serve approximately 11 and 25 ounce Perrier bottles (with proportionate amounts of tea leaves). The results were great with the 11 ounce and good with the 25 ounce. When steeped the same amount of time, the 11 ounce bottle kept noticeably more fizz in the sparkling tea. Perhaps the reduced carbonation is because it took longer to push over twice the quantity of tea leaves through a funnel into the 25 ounce bottle. I’m not sure. (Balhyo Cha, in case you aren’t familiar with it, is a Korean tea. I wrote a post that shares resources to learn more about Korean tea. You can find it here.)

Bottom line: I had the best results with a smaller bottle; however, the results with the larger bottle were still good.

Update 6/22/25: If you find a tea that you enjoy cold brewing in seltzer and it’s rolled in balls (like some oolong) or bigger balls (say, like David’s tea Black Jasmine)…that can make it even easier to get into the seltzer bottle more efficiently.

LENGTH OF STEEP AND QUANTITY OF TEA LEAVES

One challenge I wanted to figure out was the trade-off between longer steeps versus using quantity. I really wanted to figure out how to get a great flavor with fewer leaves. After all, using fewer tea leaves would keep the cost per serving of sparkling tea more economical.

I’ve seen a lot of advice to use less tea leaves for cold brew. That can make a lovely, light iced tea. Personally, I prefer to use the same or slightly more tea leaves, as I explain below.

In 11 oz glass Perrier glass bottles, I compared 2.5 tsp Balhyo Cha steeped for 44 hours (about two days) to 3.5 tsp Balhyo Cha steeped for 20 hours (about one day). They tasted very similar AND DELICIOUS–bursting with deep chocolate and creamy notes and naturally sweet without anything added. It was like a grown-up, ridiculously gourmet, chocolate soda. To discern whether there were any differences, I had to taste several times, clearing my palate in between. Although close, I’d say the 3.5 tsp Balhyo Cha with the shorter steep was slightly deeper in flavor. So, if you have time, and you don’t mind sacrificing a tiny bit of flavor, you can save tea and money by doing the longer steep with fewer leaves.

Bottom line: more tea leaves boost flavor slightly more than a longer steep (at least for the teas I tried). But, the difference was minor.

SOME TEAS CHANGED FLAVOR PROFILES WHEN COLD BREWED IN SELTZER

I love, love, love the Balhyo Cha cold brewed in seltzer and thought it was a delightfully fizzy version with a similar flavor profile as when I enjoy it hot, perhaps even deeper chocolate notes. But, it wasn’t so straight forward with every tea I tried. One green tea I cold brewed in seltzer that had floral notes when steeped hot, for example, turned more vegetal (but still good). I tried another tea that has a bit of smokiness when steeped hot that intensified the smokiness when cold steeped in the seltzer! I would not have predicted either of these changes! So, flavor outcomes can vary based on the chosen tea, the type of seltzer, etc.

Closing Thoughts on Sparkling Teas

Tea preferences are very personal. Luckily, tea is very customizable. These were my observations and preferences on ratios and brewing parameters for sparkling teas. But, you should feel free–encouraged even–to experiment and find what works best for you.

As for me, although the flavor results are more reliable with the concentrate method, I tend to gravitate toward fizzier seltzer and I really love the cold brew in seltzer method…when it works out. If you tend to prefer less bubbly seltzer, the concentrate method may be better for you. Either way, I’d love to know your favorite sparkling teas and methods! I encourage you to ask questions or share your experience in the comments.

Want More Tips?

If you are interested in more iced tea tips, check out my post 10 Iced Tea Hacks.

The post How to Make Sparkling Tea from Concentrate or Cold Brewed in Seltzer appeared first on Tea Infusiast.