It took me a long time to 'get' cold brewed tea. I tried a lot of variations on hot brewing, then chilled, tea, and didn't care much for it. I tried cold brewing but other people's directions usually made the tea a bit too strong--it took me a while to realize that I needed to cut down the quantity of tea for the volume being brewed: it's less than what I would use for the same size brewing vessel if I was planning multiple infusions gong fu style.
This year, I haven't had a lot of really hot days in a row, the kind that make it seem like a good idea so I prepare the cups in the morning for later in the day.
I like to use my glass cups* for cold-brewing, convenient to cover them up and put them in the fridge, come back a few hours later to pull out the insert, and drink the tea.
I've enjoyed sencha, greener oolongs, and white teas prepared this way.
*not my cups, which oddly enough I have no ready photos of, but a similar design from Yunnan sourcing. I don't like mine for hot brewing--the glass infuser filter clogs too readily--but they're great to toss in the fridge to brew cold.