Loose-Leaf Iced Tea, Built for Cold Brew

Every Steep Current tea is made to drink iced. Cold brew any of these loose-leaf blends overnight, strain, and pour over a full glass of ice — no syrup, no fuss. Four are caffeine-free fruit teas and two are real black teas, so there’s a glass for morning, afternoon, and the late porch sit.
This is New Orleans iced tea the way the city actually drinks it: unsweet by default, fruit first. Louisiana runs on cold drinks for half the year, and these blends are built for exactly that — cold-brew pitchers that live in the fridge through a Gulf summer. Most have no added sugar, because down here the flavor has to come from the fruit, not the sweetener. (That’s a real piece of local history — here’s why New Orleans never took to sweet tea.)
The flavors are named for New Orleans streets: Magazine Mango, blood orange hibiscus iced tea from Burgundy Street, St. Charles Strawberry, watermelon hibiscus iced tea for Tchoupitoulas, Prytania Peach, and the bergamot-vanilla Royal Street Crème.
New here? Start with the New Orleans Iced Tea Flight and try the whole lineup in 1 oz pouches. Brewing a big batch? Our loose tea per gallon ratio guide has the chart, and the cold-brew method guide covers the overnight steep step by step.