Hibiscus and Peppermint: Iced Herbal Tea for Hot Days
By Welcome to The Indian Chai - Your tea your flavour! | Published: 2026-10-14
Category: How-to Guides
Learn how to cold brew hibiscus and peppermint for a refreshing, sugar-free iced tea. Includes a simple hibiscus iced tea recipe and tips for hot days.
Quick answer
For a refreshing, sugar-free iced tea, cold brew 1 part organic hibiscus flower tea with 1 part dried peppermint leaves in cold water for 8–12 hours. Strain, serve over ice, and add fresh mint or lemon if you like. This method preserves the fruity, tart notes of hibiscus and the cool, mild flavor of peppermint without any added sugar.
Why cold brew hibiscus and peppermint?
Cold brewing loose leaf tea extracts flavor slowly, so you get a smooth, less astringent drink. Hibiscus brings a deep crimson color and a fruity, sweet-sour taste, while peppermint adds a light, refreshing finish. This combination is naturally caffeine-free and makes a great summer herbal tea drink. Unlike hot brewing, cold brew won't scorch the delicate peppermint or over-extract the hibiscus, which can turn bitter.
What you'll need
You only need a few items: a clean glass jar or pitcher, a strainer or tea filter, and your chosen loose leaf teas. For the hibiscus, we recommend Organic hibiscus flower tea for its pure, organic petals. For peppermint, use dried peppermint leaves from a trusted source. You can also add optional extras like lemon slices, fresh mint, or a touch of honey if you prefer sweetness.
Step-by-step cold brew method
Follow these steps to make a perfect pitcher of hibiscus peppermint iced tea. Adjust the ratio to your taste: start with 1 tablespoon of hibiscus and 1 tablespoon of peppermint per 2 cups of cold water.
Cold brew steps
- Combine hibiscus and peppermint: In a clean jar, add 1 tablespoon of organic hibiscus flower tea and 1 tablespoon of dried peppermint leaves for every 2 cups of cold water. Use filtered water for the cleanest taste. Common mistake: using too much hibiscus can make the tea overly tart. Start with the recommended ratio and adjust after tasting.
- Add cold water and refrigerate: Pour cold water over the herbs, cover the jar, and refrigerate for 8 to 12 hours. This slow extraction develops flavor without bitterness. Checkpoint: After 8 hours, taste a small amount. If you want a stronger flavor, let it steep up to 12 hours, but no longer or it may become bitter.
- Strain and serve: Strain the tea through a fine-mesh sieve or tea filter into a pitcher. Discard the spent herbs. Serve over ice and garnish with fresh mint or lemon if desired. Common mistake: not straining well can leave sediment. Use a fine strainer or cheesecloth for a clear drink.
- Store and enjoy: Keep any leftover tea in the refrigerator for up to 3 days. It will stay fresh and can be enjoyed throughout the week. Next step: For a variation, try adding a splash of unsweetened cranberry juice or a few slices of fresh ginger before brewing.
Product facts
- Organic hibiscus flower tea: Organic hibiscus flower tea is made from pure organic hibiscus flowers and is known as 'Rudrapushpa' in Sanskrit. It offers a deep crimson cup with fruity, sweet, and sour tasting notes. This makes it an excellent base for iced tea, providing both color and a complex flavor without added sugar.
