Disclaimer: Bangkok is my favorite tea. I’m honestly not even sure why! Objectively it’s not the best tea: the flavors are fantastic but it’s a little lacking on the ginger, and I think the green base could be a little stronger/butterier. But hey, it’s my favorite anyway. Coconut + lemongrass = love to me. It was also one of the first teas I fell for. I saw the pretty pink tin at Starbucks years ago and couldn’t resist! This tea can also take a beating: I used to brew this with boiling and leave the bag in for 10+ minutes (which makes me cringe thinking about!) but it never got bitter. Magic?
Anyway, I have been meaning to experiment with cold brewing for a while. This seemed like the perfect tea to start with, since 1) I know I love it and 2) it’s cheap (1.50/oz plus a 10% discount in store) so I wouldn’t have to worry about messing it up. I honestly had no idea how much leaf to use and dumped like… 1/2 an ounce into cold filtered water along with some simple syrup (hey, I like my iced tea sweet!). Let it sit for 13 hours and then filtered it, and bam—iced tea! It is DIVINE. The coconut and lemongrass are as prominent as always, but the cold brewing brings out a lot more of the tangy ginger. The base is stronger too, with that nice “tea” taste. This is heaven in a cup, and I will be making this often. Summer gets HOT in ny, and this is just what I need to cool down.