Thursday, July 15, 2010

Iced Tea x 3

Iced-Tea is one of the simplest drinks you will make all summer. The two main ingredients are literally tea and water, any additional garnishing is up to you.
1. Traditional Iced-Tea: My rule of thumb is 5-6 tea bags per 2 quarts of water when brewing any kind of tea. Of course, if you want stronger tea feel free to add in more bags! To make traditional iced-tea, first, choose five tea bags from your stash and clip their strings to the side of the pitcher so that the bags are dangling into the center of the pitcher. Bring 2 quarts of hot water to a boil on the stove and pour it into the pitcher, making sure the tea bags are fully covered. Allow the tea to steep for 5-10 minutes, or until the tea is a dark golden color. Remove tea bags, cover the pitcher and place it in a fridge to cool down before drinking.

2. Sun Tea: Since Sun Tea is brewed outside it is important that the container in which you are brewing it is completely sterilized before continuing. Clip five tea bags to your pitcher as directed above. Pour 2 quarts of cool water into the pitcher and place a light cover or a tea towel over the pitcher. Place pitcher in direct sunlight outdoors for one hour. Keep an eye on the tea, when it is dark golden remove it from the sun.
3. Cold-Brewed Tea: Follow the directions above for clipping tea bags to the side of your pitcher. Pour in 2 quarts of cold water, cover the pitcher with a lid and place it in the refrigerator. The tea will need to steep like this for at least 12 hours in the fridge, but will turn out beautifully.

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