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I usually only drink hot teas, but the weather is getting really hot. Anyone has experience here regarding brewing iced teas? What tea types are the most suitable? I'm not a big fan of sweetening teas though and I drink pure teas (no blends).

Iced Gyokuro Is delicious:
+-8g of Gyokuro leaves into kyusu or small pitcher, fill kyusu with 3-4 ice cubes (good filtered spring water), wait for cubes to melt +-30 minutes, pour liquor into a glass or cup to enjoy. High quality sencha is good this way also.

Here I’m using Hokujo stoneware sake pitcher 220ml.

After irritation at the 20 minurtes it took to make, drinking iced tea in a plastic bag while driving in Costa Rica, I realized I was drinking the best iced tea I'd ever had! By then I was too far away to ask about the recipe. Good work me. Wouldn't be surprised if it didn't include at least a hint of tamarind and lemon. The idea of making iced tea with premium gyokuro is a little daunting since the usual black tea with sugar doesn't risk much. But while the result of ice brewing gyokuro was great, it is also probably the ultimate test of brewing patience. I have more experience using spent sencha leaves which is OK, but I got better results with first and second infusions. The more leaf particles that escaped the filter the less well it stored in the fridge, gradually acquiring a musty, almost bitter flavor. But this week I tried making kabusecha and chilling it. I am exhilerated by how much it makes and how invigorating it is. So american iced tea and ice-brewed gyokuro are both 'things', but how rare is iced tea in China? I've seen a couple YouTube videos that claim a complete absence of cold beverages of any kind there. How accurate is that?