Shinobi-cha, traditional Japanese way of ice-brewing, is a real test of patience. It can take hours for all the ice to melt - but it definitely is worth it, as the best qualities of tea are even improved and sharpened.
Most suitable for this kind of brewing are high-quality Japanese green teas - it's originally supposed to be used for Gyokuro, but Sencha and Kabuse are great as well.
Still, you can experiment - it's interesting to try also Chinese steamed green teas, for example.
Meng Ding Cui Yu 2010.
All you need is good tea, ice and... patience, a lot of patience.
I'm going to shut myself out of civilization for next five days - with no internet, television or even a proper radio signal.
Sometimes it's nice, just to read and relax all day like this.
Until then, enjoy the summer!