What is your favorite way to make and serve ice tea?

-- Anonymous, May 13, 2001

Answers

I have a big jug that I use to make sun tea. I usually put in 3 black tea bags and 3 green tea bags, and then I experiment with different combinations of herbs for additional flavor. The latest batch has equal parts lemon balm, passion flower, and lavender in it. It's pretty good but I think that I'll cut back on the lavender a bit next time. I leave a little space at the top of the jug when I put the water in it. Then after the tea is done brewing, I dissolve some honey in hot water and add it to the tea for sweetening.

-- Anonymous, May 14, 2001

After kicking a caffeine addiction (in the form of dehydrated tea powder -- yuck!), I switched to herbal teas for the most part. I will still drink a glass of "regular" iced tea in a restaurant.

I do use a small amount of caffeinated tea. I make two quarts at a time. I cold-brew herbal tea, usually Celestial Seasonings Lemon Zinger (4 bags) and two other lemony flavored herbal tea bags (varies depending on what I've got -- lemon balm is a favorite) -- the cold brew is in about 3 cups of water and a minimum of 3 hours in the fridge. Then I heat about 1-1/2 to 2 cups water and brew one tea bag of Earl Grey black tea (has a bergamot flavoring). After that has steeped, I use the hot tea to dissolve the honey I put in the bottom of the container, then I dump in about a tray of ice cubes, then the cold brewed herbal tea, and top up with cold water to make the full two quarts. Chill and serve later. If I have any fresh mint, especially any of the citrus flavored ones, I'll put that in.

I make the recipe above year round and keep in in the fridge. In the cold weather, I can easily heat some up to have a fast hot drink. In the summer, I am especially fond of mint herbal iced tea. I use Mint Magic (Cel. Seasonings) and lemon balm herbal teas for that, and usually Darjeeling (or other black tea) for the hot tea that melts the honey. If I have enough fresh mint, I like to brew that up to make tea as well. It's better than from the the dried leaves, BUT I don't have any way to grow enough mint or lemon balm to "feed my habit", so I have to buy tea bags.

Today a bought a Stevia plant -- hope to try that later in the season as a tea sweetener!

-- Anonymous, May 15, 2001

Here's how we make -- excuse me, made (I sold the Teahouse Kuan Yin in April) -- iced teas at the Teahouse Kuan Yin: Steep 2/3 cup of good, loose black tea in 1/2 gallon BOILING water for 3 minutes. Time it! Then when the 3 min bell goes off, add cold water up to the top, and allow to steep another 3 minutes, and when the 2nd 3min dinger goes off, strain it into another glass jar or pitcher. Add more cold water to make it up to 1 gallon again. Cool it, chill it, and pour it on ice. Voila. You need fully boiling water for the first 1/2 to get the flavorful oils out of the tea, and you need the cold water to keep it from getting too bitter and yet to continue getting color out of it. I don't go for this sun tea stuff. High-grown Ceylons tend to cloud when they chill, but it doesn't affect flavor, and if you want it clarified again, just add a bit of hot water in he glass when you serve it. I don't go for this sun tea stuff. Herbal teas, use 1 cup loose herbal stuff -- your choice -- and steep in 1/2 gal Boiling water for 10 minutes, then strain and add cold water to the top. No worries about it getting too bitter. Enjoy!

-- Anonymous, May 19, 2001

We use a glass milk jug, and toss in 6 regular tea bags, or one of the large sun tea bags, then a handful or two of rinsed mint. Set in the sun (or a warm spot) until the tea is the color you want. We keep our tea in the fridge, and serve fresh warm tea over lots of ice.

Sometimes we add chamomile blossems (which occur naturally in our yard) or rose petals to taste.

-- Anonymous, May 30, 2001