Refreshing Herbal Cold Brews: Best Summer Herbs to Keep You Cool

Iced herbal tea is one of my favourite ways to slow down and savour the season. Whether pottering about the kitchen or picking herbs from the garden, there’s something lovely about steeping a handful of leaves and watching them gently infuse in cold water.

Cold brewing is a gentle, no-fuss way to make herbal tea; certain herbs shine with this method. It softens bitter notes, enhances bright, fresh flavours, and makes it easy to enjoy nourishing infusions without boiling a kettle.

Refreshing Herbal Cold Brews: Best Summer Herbs to Keep You Cool

Here’s a guide to the best herbs and a few blends worth trying.

Why Cold Brew Herbal Tea?

Cold brewing means steeping herbs in cold or room temperature water for several hours, usually in the fridge. It works particularly well for:

• Fresh herbs like mint, lemon balm, and rosemary

• Bitter herbs like nettle or chamomile (which mellow beautifully when cold brewed)

• Mucilaginous herbs such as marshmallow root or liquorice root, which extract more gently in cold water without becoming slimy

Cold brewing produces a smoother, less astringent tea, often without sweeteners.

Top Fresh Herbs for Cold Brewing

Lemon Balm

Bright, citrusy, and calming, lemon balm is a brilliant garden herb for summer teas. Its lemony green flavour pairs well with mint, ginger, or cucumber slices.

Mint (Peppermint or Spearmint)

A classic iced tea herb—cooling, invigorating, and wonderfully refreshing. Add a sprig or two to almost any blend.

Rosemary

Piney, energising, and slightly citrusy, rosemary brings depth and brightness. It is lovely paired with sage or lemon.

Tip: Use freshly picked herbs when possible. Give the leaves a gentle crush before brewing to release more of their aromatic oils.

Bitter Herbs That Cold Brew Beautifully

Chamomile

Often bitter or overpowering when hot steeped, chamomile is gentler and sweeter when cold brewed. It creates a smooth floral tea with a golden hue.

Nettle

Nutrient-rich and earthy, nettle loses its harsh edge when cold-brewed. It is perfect for a supportive daily infusion, especially when blended with lemon or mint.

Delicious Cold Brew Herbal Blends to Try

Holy Basil (Tulsi)

If you’re feeling run down or frazzled, tulsi is an excellent choice. It has a warm, slightly spicy flavour and works well even after flowering.

Lavender Mint

A calming, cooling infusion with soft floral notes. This blend is a personal favourite, especially on warm evenings.

Sage, Peppermint & Rosemary

An earthy, slightly citrusy blend that supports focus and clarity. The sage adds depth, while the peppermint lifts it with a refreshing edge.

Hibiscus Blends

Hibiscus is naturally tart, fruity, and vivid red—ideal for cold brewing. Combine with berries, orange slices, or a hint of ginger for a vibrant, vitamin-rich tea.

Mucilaginous Herbs That Prefer Cold Water

Some herbs contain natural plant mucilage—thick, gel-like compounds that can become gloopy when hot.

These herbs are better suited to cold infusions:

• Marshmallow Root – Soothing for the throat and digestion

• Liquorice Root – Sweet, supportive for adrenals and sore throats

• Hibiscus – Technically not mucilaginous, but benefits from cold steeping for flavour and colour

These herbs will steep slowly and effectively in cold water, extracting their benefits without going slimy.

Tips for Cold Brewing Herbal Tea

• Use filtered or spring water

• Steep for 4–12 hours in the fridge

• Strain and store for up to 2 days

• Add fruit slices, citrus peel, or a dash of honey if desired

• Serve over ice with fresh herb garnish

Prefer something printable? Download my free recipe card with three refreshing cold brew blends—perfect for pinning to the fridge or tucking into your herbal journal.

👉 3 Cold Herbal Brew Recipes

FAQs: Cold Brew Herbal Tea

1. Can I use dried herbs for cold brewing? Yes! While fresh herbs give a brighter flavour, dried herbs work beautifully too. Just use slightly less (about 1 tsp per cup of water).

2. How long should I cold brew herbal tea? Generally, 4–12 hours. More delicate herbs need less time; roots or barks may need the full 12. I usually pop mine in the fridge overnight.

3. Do I need to boil the herbs first? Not for cold brewing. That’s the beauty of it—just steep and strain. However, if you're worried about safety (e.g., for wild-foraged herbs), you can briefly rinse or blanch first.

4. Which herbs shouldn’t be cold-brewed? Some very woody or tough roots (like astragalus or cinnamon bark) are better hot decocted. Always check herb safety guidelines, especially when pregnant or on medication.

5. Can I reuse the herbs? Some fresh herbs like mint can be reused once, but the flavour will be lighter. Dried herbs typically lose their potency after one steep.

In Summary

Cold brewing herbs is a refreshing, fuss-free way to enjoy herbal teas—perfect for warmer days, gentle rituals, or when you’re craving something hydrating and flavourful. Try it with your favourite homegrown herbs or experiment with blends like tulsi, lavender mint, or hibiscus fruit tea.

Let me know your favourite combos—or tag me if you try one of these!