suggestions for perfect iced tea?
- LA May 30, 2005 10:12 PM
I drink tea all the time. I brew from loose teas and play with types, strengths, brew times... I have a nice Chatsford 6-cup pot, with the built-in strainer. The only difference for iced is that I brew stronger, and then pour into a 2-quart pitcher, then dilute with water or ice, if I'm in a hurry, and put it in the fridge. One of my favorite blends for iced are earl grey/darjeeling. Some oolongs do very well iced. Sencha is very good iced. I also drink mugi-cha (roasted barley) iced during the summer - these are available as pot sized tea bags. Here's a good source for loose teas. They also sell the Chatsford pots (made in Thailand).
I make mine from loose tea sometimes, too. Works out nicely. Other times I use a combo of Red Rose Original and Twinings Earl Grey tea bags. With either loose tea or the tea bags, I use a tea pot & boiling water and let the tea cool off completely before I refigerate it, so it doesn't get cloudy. Depending on what you like, you can add water to dilute the tea.
My southern ex-mother-in-law taught me to make iced tea this way 20 years ago and I've always loved it.
Boil regular black tea bags in a few cups of water -with or without sugar- for two or three minutes. let sit for a moment while you prepare a pitcher of cold water with ice. Add the boiled concentrate to the cold water and serve or refrigerate.
This tea is always clear and always tartly refreshing.
Here's what I found to work best: I boil a cup or so of water and then toss in 4-5 teabags (I like the Lipton or the Tetley brands). I also mix in sugar at this time so it can dissolve in the tea, or leave it unsweetened, depending on my mood. Let this sit for about 10-15 minutes. Put the tea (minus the teabags) in your pitcher filled with ice, and add water to your taste. Keep in mind that the ice will keep melting and dilute it more, so if you're not serving it immediately, keep the tea a little stronger.