Help finding a tea that taste good unsweetened and iced

Lightly oxidized oolongs can work well cold, Tie Kuan Yin, Jin Xuan and such. You don’t really even need to cold brew those; they’re fine to brew hot and pour over ice. Cold brewing brings out different flavor profiles in teas, and generally cuts astringency, so teas like green tea or Darjeeling or Dan Cong, which might have some astringency can work well made that way for cold tea (in some versions—those vary a lot; of course Darjeeling is an area, not a reference to a style of tea). The consensus direction for responses has been to use herb or floral blending to add flavors to a plain tea, to offset a need for sweetener, which would work, but you might just try adding limited sugar and sort of stepping off that as your preference for the less adjusted flavor naturally changes. If you add one teaspoon of sugar to a large glass of tea (12 oz., replacing a soda) you’re already cutting sugar consumption back by lots (7 to 9 teaspoons in a can of Coke, per different references), and after time you wouldn’t miss that one teaspoon either.

Taiwanese oolongs are amazing iced. Even better cold brewed.

I recommend milk oolong and english breakfast for coldbrewing, rooibos may be good too.

My favorite unsweetened ice tea is Luzianne, believe it or not. Boil 4c water, take it off heat and add 4 family size Luzianne bags and leave them in for ~30 minutes or until the water is cooled down. Put in a 1/2gal pitcher and fill the rest of the way with cold tap water. It’s about $0.33 to make a half gallon batch and it goes down easy. Sometimes I do 1/4-1/2 cup sugar in the summer and a few lemons.