When It's Hot, Don't Just Drink Cold. Learn to Cool Yourself with Tea.
Why are green and white teas considered naturally cooling according to traditional Chinese dietetics? Why do people in China, Japan, and Taiwan often sip hot tea during the hottest days of summer instead of reaching for ice-cold drinks? And how can you prepare the perfect iced tea, Cold Brew, or the Japanese Kōridashi 氷出し at home? Join us on a journey into the world of tea culture, where true refreshment comes not only from the temperature of the drink itself, but above all from its natural thermal nature.
It is thirty-five degrees outside. Your hand instinctively reaches for a glass full of ice, a chilled lemonade, or a bottle of mineral water straight from the refrigerator. Yet in China, Japan, and Taiwan, on equally hot summer days, you will often see people quietly sitting in the shade, slowly sipping... hot tea.
At first glance, it makes little sense. How can a hot drink be more refreshing than a glass filled with ice? Yet this apparent paradox has formed the foundation of East Asia's tea culture for well over a thousand years. The answer lies not only in the temperature of the drink itself, but also in its inherent properties. While in the Western world we usually focus on how cold a beverage is, traditional Chinese dietetics has for centuries looked primarily at its thermal nature. According to this perspective, it is precisely this quality that explains why green and white teas can feel pleasantly refreshing even when enjoyed hot.
This does not mean, however, that we should forget about iced tea during the summer. Quite the opposite. High-quality green and white teas are among the finest summer beverages imaginable. It is simply worth understanding why they work differently from a sugary soft drink packed with ice cubes—and how to prepare them in a way that preserves not only their refreshing character, but also their natural flavour and aroma.
The Thermal Nature of Foods
One of the fundamental principles of traditional Chinese dietetics is that every food and beverage possesses its own thermal nature. This does not refer to the actual temperature of the food on the plate or whether it is served hot or cold. Rather, it describes the way a particular food is believed, according to Traditional Chinese Medicine, to influence the body. Some foods are considered warming, such as ginger, cinnamon, or lamb. Others are regarded as cooling, including cucumber, watermelon, mint, and many lightly processed teas. Between these two groups lies a broad spectrum of foods considered thermally neutral.
At first, this concept may seem confusing. After all, peppermint tea is usually enjoyed hot, yet most people still perceive it as refreshing. Likewise, mulled wine or a strong ginger infusion can provide a pleasant warming effect even after they have cooled down. Traditional Chinese Medicine therefore distinguishes beverages not only by their serving temperature, but primarily by their natural thermal nature. These ideas should not be understood as universal rules or medical recommendations. Chinese dietetics developed over centuries as a way of observing the relationship between people, food, and the changing seasons. Even today, it remains an integral part of everyday life throughout many regions of China, Taiwan, and other parts of East Asia.
Why Light Teas?
When we look at different types of tea through the lens of traditional Chinese dietetics, we discover considerable differences between them. Green teas, white teas, and some very lightly oxidised oolongs are generally regarded as the most cooling. At the opposite end of the spectrum are black teas, heavily roasted oolongs, and dark teas such as hei cha, which are traditionally considered more warming.
The reason lies primarily in the method of processing. The less the tea leaves are oxidised and the more gently they are processed, the more they are believed, according to traditional Chinese dietetics, to retain their fresh, light, and cooling nature. It is therefore not simply the colour of the infusion that matters, but the entire production process—from harvesting the leaves to their final drying.
This is precisely why teas such as Long Jing, Huang Shan Mao Feng, Sencha, Gyokuro, and fine white teas including Bai Mu Dan and Bai Hao Yin Zhen are so popular during the summer months. Although each offers a distinct flavour profile, they all share a remarkable delicacy, freshness, and lightness that make them particularly well suited to warm summer days.
What Is "Internal Heat"?
Traditional Chinese Medicine uses the term internal heat, which may sound unfamiliar at first. It does not refer to an illness or a specific diagnosis, but rather describes a particular state of the body. It may arise during periods of intense summer heat, after prolonged exposure to direct sunlight, following the consumption of very spicy or fried foods, after physical exertion, or simply when we feel that the heat has become overwhelming.
It is precisely at such times that people in the Chinese tradition often reach for lightly processed teas. Not because they are served cold, but because they are considered naturally cooling. The aim is not to shock the body with extreme cold, but to help restore a sense of balance. This approach is interesting even from the perspective of everyday experience. A glass of ice-cold drink provides immediate relief, yet the sensation often disappears within minutes. A cup of high-quality green tea works differently. Its refreshing effect develops more gradually, but tends to last longer and feels more natural. This is one of the reasons why tea has remained such an important part of daily life even in regions where summer temperatures regularly exceed thirty degrees Celsius.
Why Is Tea Drunk Even During the Hottest Days in Asia?
If you visit China, Taiwan, or Japan during the summer today, alongside modern iced teas you will notice something that often surprises European visitors. People sit on park benches, work in their gardens, or rest in the shade while quietly sipping hot green tea. This is not a custom born from a lack of ice or refrigerators. The tradition is far older than that.
For centuries, tea was the everyday drink of farmers, merchants, and travellers. It was carried throughout the day in large ceramic or earthenware vessels and consumed while working in tea gardens, on the fields, or during long journeys. During the hot summer months, the goal was not to cool the body as quickly as possible, but to replenish fluids continuously and help maintain the body's natural balance. Light green teas proved ideally suited to this purpose.
Interestingly, modern physiology offers a similar explanation. A warm drink can support the body's natural thermoregulation, especially when excess heat can be released through perspiration. Although the immediate cooling sensation may not be as dramatic as after drinking an ice-cold soft drink, the overall effect can be surprisingly pleasant and longer lasting.
Of course, this does not mean that we should drink only hot tea during the summer. Today we have many excellent ways to prepare refreshing iced teas without sacrificing their delicate flavour or unique character. Let us now take a closer look at some of them.
Hot or Iced?
Does this mean we should drink only hot tea throughout the summer? Certainly not. A well-prepared iced tea is one of the finest ways to enjoy lightly processed teas during hot weather. The key difference is that the foundation is not ice or sugar—but the tea itself.
If you prepare a fine Sencha, Long Jing, or Bai Mu Dan and simply allow it to cool naturally, you will obtain a drink that preserves its delicacy, aroma, and character. Ice cubes are then no longer used to disguise the flavour, but merely become a pleasant finishing touch to a refreshing summer serving.
In the next part of this article, we will explore several methods of preparing iced tea. We will discover why the Japanese allow tea to infuse directly on melting ice in the famous Kōridashi 氷出し method, how to prepare an exceptionally smooth Cold Brew, and why, sometimes, all you need is an ordinary glass, a handful of quality tea leaves, and a few ice cubes to create one of the finest summer drinks imaginable.
How to Prepare Truly Excellent Iced Tea
For many people, iced tea is associated mainly with sweet bottled or canned drinks. In reality, preparing high-quality iced tea at home is no more difficult than brewing a traditional cup of tea. The difference lies primarily in choosing a good tea and allowing its natural flavour to shine, rather than masking it with sugar or an overpowering dose of lemon. When the foundation is a high-quality tea leaf, very little else is needed.
Lightly processed teas are particularly well suited to summer preparation. Green teas offer fresh vegetal notes, white teas provide gentle natural sweetness, and lightly oxidised Taiwanese oolongs reveal beautifully floral aromas. Each brewing method highlights a slightly different aspect of their character.
Classic Iced Tea Preparation
The simplest method is to brew the tea in the usual way and then cool it down. This does not mean pouring boiling water over the leaves and immediately dumping the infusion onto ice. Instead, it is worth preparing a slightly more concentrated brew so that, after the ice has melted, the tea still retains its full flavour.
For example, a high-quality Sencha can be brewed using approximately 8 grams of tea for 500 ml of water at around 70 °C (158 °F). Steep for one to two minutes, strain the leaves, and allow the tea to cool for several minutes. Only then pour it into a tall glass filled with ice cubes. The tea cools rapidly while preserving both its freshness and delicate aroma. Chinese green teas such as Long Jing and Huang Shan Mao Feng work equally well, as do fine white teas including Bai Mu Dan and Bai Hao Yin Zhen. Each offers its own distinctive character—from the chestnut notes of Long Jing, through the floral elegance of Huang Shan Mao Feng, to the gentle honeyed sweetness of white teas.
If you wish to add an extra refreshing touch, you can include a thin slice of organic lemon or a few fresh lemon balm leaves. Less is often more, however. The goal is not to create lemonade, but simply to enhance the tea's own natural character.
Cold Brew – When Time Replaces Heat
The second method is known as Cold Brew, or cold-water infusion. Unlike traditional brewing, the key factor here is not high temperature but time. The tea leaves open very slowly, gradually releasing their naturally sweet and aromatic compounds, while bitterness and astringency remain significantly subdued.
For one litre of cold water, 8 to 10 grams of tea is usually sufficient. Place the container in the refrigerator for six to ten hours, ideally overnight. In the morning, simply strain the leaves and the tea is ready to serve. The resulting infusion is remarkably smooth, round, and naturally sweet. Many people who do not normally enjoy green teas are pleasantly surprised by Cold Brew. The flavour is softer, the aroma cleaner, and much of the astringency that can result from excessive water temperature or overly long steeping during traditional brewing simply disappears.
This method is ideal not only for Japanese Sencha and Kabusecha, but also for Chinese white teas such as Bai Mu Dan and Yue Guang Bai. It also works beautifully with lightly oxidised Taiwanese oolongs, whose floral aromas unfold with exceptional elegance in cold water.
Kōridashi 氷出し – When Melting Ice Brews the Tea
Among all summer tea preparation methods, the Japanese technique known as Kōridashi 氷出し is perhaps the most fascinating. The name can be translated literally as "ice extraction" or "tea brewed with melting ice." It is neither a modern invention nor a clever trick for social media. On the contrary, in Japan it is regarded as one of the most refined ways to prepare the very finest green teas.
The principle is surprisingly simple. A relatively generous amount of tea—usually 6 to 8 grams—is placed into a small teapot or shiboridashi, and the leaves are covered with several large ice cubes. From that moment on, nothing more needs to be done. As the ice slowly melts over the course of thirty to sixty minutes, it gradually releases tiny drops of water, producing a small quantity of extraordinarily concentrated tea.
It is precisely this extremely low brewing temperature that makes Kōridashi so exceptional. Different compounds contained in tea dissolve at different rates. Amino acids, especially the well-known L-theanine, dissolve readily even at very low temperatures, giving the infusion remarkable body, sweetness, and a rich umami flavour. Catechins and tannins, on the other hand, which are responsible for bitterness and astringency, require much warmer water to be extracted efficiently. The result is a tea with an incredibly smooth, almost syrup-like texture and a long, lingering sweet aftertaste.
This method is most commonly used with Gyokuro 玉露. The shading of the tea bushes before harvest significantly increases the L-theanine content, allowing Kōridashi to reveal its full potential. However, high-quality Sencha 煎茶 and Kabusecha かぶせ茶, particularly those from the spring harvest, also produce outstanding results.
Kōridashi is not intended as a quick everyday brewing method. It is, rather, a summer tea ritual. Watching the ice melt slowly, observing the first drops of deep green tea collecting in the vessel, and tasting them sip by sip is an experience reminiscent of wine tasting or enjoying a fine sake. Although the quantity of tea produced is small, its intensity of flavour is extraordinary. Once the first infusion has been poured, there is no need to discard the leaves. Instead, pour water at approximately 60–70 °C (140–158 °F) over them and prepare a second infusion. While the first is silky, sweet, and rich in umami, the second reveals more freshness, grassy notes, and the classic character of green tea. The contrast between these two infusions beautifully demonstrates how dramatically water temperature can influence the flavour of the very same tea.
If you have never tried Kōridashi before, summer is probably the perfect time to discover it. All you need is a high-quality Japanese green tea, a few ice cubes, and a little patience. Your reward will be one of the most delicate and memorable tea experiences you can prepare.
When Ice Becomes Part of the Recipe
Ice does not have to serve merely as a way of cooling a drink quickly. It can become an integral part of the recipe itself. Simply fill an ice cube tray with fresh water a few hours in advance and add a few blueberries, raspberries, red currants, mint or lemon balm leaves, or even edible flowers such as daisies or cornflowers. Once frozen, these decorative ice cubes gradually become part of the tea as they melt, giving every glass a unique appearance.
It is a small detail, yet such little touches often transform an ordinary drink into a charming summer ritual. There is no need to add sugar or syrups either. The tea remains the true star of the drink, while the fruit and herbs simply complement its natural character.
A Taste of French Polynesia on Ice
We applied the same principle to our fruit tea Taste of French Polynesia. The blend was brewed in the traditional way, allowed to cool naturally, and then poured into a glass filled with ice cubes containing frozen fresh blueberries.
As the ice slowly melts, the blueberries are gradually released into the drink, adding not only a beautiful visual effect but also a subtle fruity accent. The tea itself remains fresh and light, without the need for additional sweetening. This is exactly how truly refreshing summer drinks are created—vibrant and satisfying without becoming heavy or overly sweet.
You can easily experiment in the same way at home. Instead of blueberries, try raspberries, blackberries, thin slices of strawberries, or a few pomegranate seeds. Sprigs of mint, lemon balm, or lemon verbena frozen directly inside the ice cubes also work wonderfully. Every variation creates a slightly different flavour profile and visual experience.
Three Favourite Summer Recipes
Summer Sencha with Lemon Balm
Prepare 8 grams of high-quality Sencha using 500 ml of water at approximately 70 °C (158 °F). After one to two minutes, strain the leaves, allow the tea to cool briefly, and pour it into a glass filled with ice. Add two or three fresh lemon balm leaves and a thin slice of organic lemon. The lemon should merely enhance the tea's freshness rather than dominate its flavour.
Cold Brew Bai Mu Dan with Peach
Place 10 grams of Bai Mu Dan white tea into one litre of cold water and leave it to infuse overnight in the refrigerator. Before serving, add a few thin slices of ripe peach. Its gentle sweetness beautifully complements the honeyed and floral notes of the white tea.
Long Jing with Cucumber and Mint
Prepare Chinese Long Jing using either the Cold Brew method or by brewing it traditionally and allowing it to cool. Serve with a few very thin slices of fresh cucumber and two mint leaves. Although this combination may sound unusual, it beautifully enhances the tea's mineral freshness and creates an exceptionally clean and refreshing summer drink.
Not Tea Alone
If we were to look for a plant that is associated with summer refreshment in China even more than green tea itself, it would undoubtedly be chrysanthemum flowers 菊花 (Jú Huā). According to traditional Chinese dietetics, they are regarded as distinctly cooling and have been prepared for centuries either as a simple herbal infusion or blended with green and white teas. The delicate floral fragrance of chrysanthemum pairs beautifully with teas such as Long Jing or Bai Mu Dan, creating a drink that is especially popular throughout the hot summer months in China.
It's Not Just About Temperature
Perhaps this is where the true magic of tea lies. It refreshes us not simply because it is cold, but through its aroma, its lightness, its delicate flavour, and its ability to encourage us to slow down for a moment. Instead of quickly finishing an ice-cold drink, tea offers a few quiet minutes during which we can savour the moment just as much as the tea itself.
Traditional Chinese Medicine would say that lightly processed teas help disperse summer heat and restore balance to the body. A modern tea drinker might choose different words. They would simply say that after a cup of fine green or white tea they feel refreshed, light, and comfortable.
Perhaps this is precisely why tea continues to be enjoyed in China, Japan, and Taiwan even during the hottest days of the year. Not because people dislike cold drinks, but because they have understood for centuries that genuine refreshment does not come from thermal shock. It comes from balance.
Whether this summer you prepare a glass of iced Sencha, leave Bai Mu Dan to infuse gently overnight, experience the Japanese ritual of Kōridashi 氷出し, or enjoy a fruit tea served with ice cubes filled with fresh blueberries, try slowing down for a while. Let the ice melt gradually, allow the tea to unfold its aroma, and let summer flow at its own pace. That is when tea tastes its very best.
