Many kinds of iced tea and coffee are available over the world today.
In Japan we have had tea served cool traditionally.
When I was a kid and there were no plastic bottled or canned drinks, cooled barley tea was made in almost all the household. Roasted barley were simmered, then cooled and bottled.
We used to take the bottled cooled barley tea or hojicha (see 23 Nov, 2020) to the outdoor activities. In club activities at high school, junior students made it to serve at a break time.
At restaurants or cafes, we had iced black tea and iced coffee conventionally throughout the year.
To make iced tea we had to make hot tea and then cool it. It was cumbersome.
However, these bags for iced tea or concentrated tea/coffee are commercially available nowadays, and using a special bottle we can make it easily from tap water and tea leaves, like leaves for green tea, black tea, jasmine tea, hojicha tea and lotus tea.
I reserve some kind of iced tea in the refrigerator and have it occasionally.
I prefer tea to coffee, although when summer comes I have more iced coffee than usual.
These days any kinds of iced tea in PET bottles are commercially available around the world.
Whenever I travel abroad I try some and reuse their bottles.
