Korean Iced Tea
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Korean Iced Tea (Iced Nokcha): Summer Recipes and Variations
Fresh, smooth, lightly vegetal: Korean iced green tea is the drink of the summer. Cold brew, sparkling, or iced matcha latte — here is how to make it.
In Seoul during summer, the heat is relentless. Between June and August, the entire city shifts to cold drinks, and Korean tea houses compete to offer the finest versions of iced nokcha (아이스 녹차), literally "iced green tea". From a patient overnight cold brew to a two-minute bottle-ready stick, Korean iced green tea is one of the most refreshing and versatile drinks of the season.
What distinguishes iced nokcha from a simple green tea poured over ice: the cold brew method preserves the delicate aromas of Korean tea without denaturing them through heat, and eliminates almost all astringency. The result is noticeably smoother, longer on the palate, and aromatically clearer than anything achievable through hot brewing followed by chilling.
1. Why Korean cold brew is different
The cold brew technique applied to Korean green tea is not imported from coffee culture: it is rooted in traditional Korean practice. Tea masters have long prepared certain teas via slow cold-water infusion, a method called 냉침 (naengchim, "cold steeping").
The logic is straightforward: the compounds responsible for bitterness and astringency in green tea (notably catechins) are poorly soluble in cold water. Cold brewing therefore selectively extracts the tea's gentle aromatics and natural sugars, leaving bitterness behind. The result is a tea of unexpected softness, with a slightly silky texture.
2. Which teas to choose for iced tea
For the recipes on this page, we use primarily Sejak Ilsangdawan and Osulloc sticks for quick versions. The latte recipes use Korean matcha from our collection.
3. The 3 preparation methods
There are three ways to prepare iced nokcha, depending on the time available and equipment at hand.
The slow method (cold brew, 4 to 8 hours) delivers the most complex aromas and the smoothest texture. The quick method (bottle-format sticks, 3 minutes) is ideal for daily use. The flash method (hot concentrated brew poured over ice) is an acceptable compromise, but noticeably less nuanced than a true cold brew.
4. Recipe 1: Classic Sejak cold brew
- Sejak Ilsangdawan (or Ujeon Gold Jubilee)3 bags or 5g loose
- Cold filtered water500 ml
- Ice cubesto serve
- Place the tea bags or loose leaves in a clean carafe or bottle.
- Pour 500 ml of cold filtered water directly over the tea.
- Seal and refrigerate for a minimum of 4 hours, or up to 8 hours for a more developed aroma.
- Remove the bags (or strain the loose leaves) without squeezing: pressing the leaves releases bitterness.
- Serve over ice in a tall glass. The cold brew keeps for 48 hours in the fridge.
5. Recipe 2: Sparkling Sejak
- Osulloc 찬물녹차 stick (or Sejak stick)1 stick
- Very cold sparkling water350 ml
- Ice cubesin the glass
- Lime slice (optional)1 slice
- Fill a glass with ice cubes.
- Insert the stick directly into the cold sparkling water bottle.
- Shake gently for 30 seconds, then leave to steep for 2 more minutes.
- Pour over the ice. Garnish with a lime slice if desired.
6. Recipe 3: Korean iced matcha latte
- Korean matcha (Gossi Farm or Danongwon)2 to 3g
- Warm water (not boiling)30 ml at 70°C
- Oat milk or whole milk, very cold200 ml
- Cane syrup (optional)1 tsp
- Ice cubesone tall glass
- Sift the matcha into a bowl or cup.
- Add 30 ml of water at 70°C and whisk in small "W" motions until a smooth, lump-free paste forms with a light foam on top.
- Fill a tall glass with ice cubes. Add syrup if using.
- Pour the cold milk over the ice, then gently pour the matcha paste on top.
- Do not stir immediately: the two-layer effect is characteristic of the Korean café latte style. Stir just before drinking.
7. Recipe 4: Iced pan-fired Sejak (hojicha style)
- Sejak Torréfié Ilsangdawan (덖음세작)4 bags
- Cold filtered water500 ml
- Ice cubesto serve
- Place the 4 bags in a carafe. Pour in the cold water.
- Steep for 2 hours in the fridge. The shorter time compared to unroasted Sejak is sufficient thanks to the roasting process.
- Remove the bags without squeezing. The liquor should be a clear red-amber colour.
- Serve over ice. This cold brew pairs especially well with a cube of cane sugar or a dash of coconut milk.
8. Our Maison Boseong summer selection
To build your summer iced tea collection, here are the references best suited to each preparation style.
🌿 Classic Cold Brew Sejak Ilsangdawan Ssanggyemyeongcha | 10 Tea Bags The reference tea for cold brew. 100% organic, soft vegetal notes. → 🌰 Roasted Cold Brew Sejak Torréfié Ilsangdawan | Pan-fired Green Tea 20 Bags Roasted notes in cold form. Korean alternative to iced hojicha. →To explore the full range of Korean teas suited to cold preparation, visit our Korean Tea collection. And to choose the right tea for your cold brew based on harvest grade, our Ujeon vs Sejak guide covers everything you need to know.
About the author:Nico Lesage is the founder of Maison Boseong. An expert in Korean teas, he has lived in Seoul since 2011. Every year, he travels to the peninsula’s tea gardens to source exceptional harvests directly from local producers.