3-2-1 Cold Brew Tea
Updated Jan 13, 2026
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This refreshing cold brew tea is like a fancy version of Earl Grey tea using 3 different citrus fruits.
Citrus-Infused Cold Brew Tea
This is my 3-2-1 cold brew tea. 3 different citrus fruits are combined with tea to create this refreshing drink with citrus notes. It’s 3 navel orange slices, 2 lemon slices, and 1 lime slice. To give it an extra layer of flavor, I added 3 torn mint leaves. As for the tea, I’m using English breakfast tea but you can use any tea you like, including green or white tea.
To make sure there isn’t any bitterness with so many citrus fruits, I’m cutting off the rind and a fair bit of the white part of the fruit, which is called the pith. You can mash or muddle the citrus fruit if you’re only cold brewing for 12 hours instead of 24.
Note from Jee
I tested and tasted this cold brew tea recipe as a part of my cold brew tea series on Instagram and TikTok. This one goes a little bit off my formula which is 1 tea + 1 fruit + 1 citrus + 1 herb. But I think you’ll like the combination of the 3 citrus fruits.
It’s naturally sweet from the orange, invigorating from the lemon and lime, and perfect for those hot summer days.
Recipe Notes
Use loose tea, tea sachets, or tea bags.
I used loose tea but you can use English breakfast tea bags or tea sachets.
Use any kind of tea.
Black tea was used to make this drink but you can use any kind of tea including green tea or white tea. Just a note that if you’re using green tea, mash the fruit and only cold brew it for 3-6 hours.
Mash the fruit.
If you’re cold brewing for a shorter period of time (less than 24 hours), go ahead and mash or muddle the citrus fruits to get more flavor out of them.
Wash the fruit and mint leaves.
Thoroughly wash to remove dirt and bacteria. Rinse under cold running water and rub with your hands. Don’t use dish soap.
Strain out solids after 24 hours.
Make sure you take it out all solids after 24 hours. Leaving any solids in the cold brew tea can accelerate bacterial growth.
Drink within 3 days.
Fruit-infused cold brew is best when consumed in 3 days after straining the solids since there is increased risk of bacterial growth. From the day you put the cold brew tea and fruit into the refrigerator to the day you have your last sip, it should be 4 days total.
Use filtered water.
I always recommend using filtered water to make tea.
Glass Containers
This 3-2-1 cold brew tea recipe was formulated to fit perfectly inside this glass container.
You’ll need 2 containers of the same size with one for cold brewing, and another one to strain the drink into.
Related
- Tea Sommelier’s Cold Brew Tea Recipes
- Pineapple Ginger Cold Brew Tea
- Apple Cold Brew Earl Grey Tea
- Peach Cold Brew Oolong Tea
- Strawberry Basil Cold Brew Tea
If you tried this 3-2-1 Cold Brew Tea recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.
3-2-1 Cold Brew Tea
Ingredients
- 1 ½ tablespoons English breakfast tea, (or 3 tea bags/sachets)
- 3 slices navel orange, peel removed
- 1 slice lime, peel removed
- 2 slices lemon, peel removed
- 3 leaves fresh mint, torn
- 3 cups water, cold or room temperature
Instructions
- In a container or pitcher, combine all ingredients. Cover and refrigerate for 12-24 hours.Stir to make sure the tea leaves touch the water.
- Use a strainer to remove all solids. The tea, citrus, and mint should not be left in the drink more than 24 hours.
- Pour tea into a cup.Serve with or without ice. The tea can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- I used loose tea but you can use English breakfast tea bags or tea sachets.
- Black tea was used to make this drink but you can use any kind of tea including green tea or white tea. Just a note that if you’re using green tea, mash the fruit and only cold brew it for 3-6 hours.
- If you’re cold brewing for a shorter period of time (less than 24 hours), go ahead and mash or muddle the citrus fruits to get more flavor out of them.
- Thoroughly wash to remove dirt and bacteria. Rinse under cold running water and rub with your hands. Don’t use dish soap.
- Make sure you take it out all solids after 24 hours. Leaving any solids in the cold brew tea can accelerate bacterial growth.
- Fruit-infused cold brew is best when consumed in 3 days after straining the solids since there is increased risk of bacterial growth. From the day you put the cold brew tea and fruit into the refrigerator to the day you have your last sip, it should be 4 days total.
- I always recommend using filtered water to make tea.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
