Brewing Thirst Quenching Iced Tea
Iced Tea Information
Iced tea was invented in America in 1904 Like many great inventions, iced tea was created completely by accident. It was a sweltering day during the World's Fair in St. Louis, Missouri, and Englishman Richard Blechynden's tea concession was not doing well. Thinking quickly, Mr. Blechynden added ice and created a beverage that has since become an American favorite.
Almost any tea you enjoy hot can be poured over ice for a refreshing change. Some teas, however, lend themselves to making a better glass of cold, clear, bright and flavorful ice tea.
Clouding
Teas cloud when the pH or chemical balance in the glass is upset. Sometimes it can be as simple as the type of tea. Some teas have a high acid content which will change the pH level in cool water. If your chilled glass of iced tea clouds, try slicing up some citrus fruit and adding it to your glass. Lemons, limes and oranges are high in acid and will help balance the pH level.
Brewed iced tea is more than 99% local water, so another major factor in clarity can be the quality of the water being used. Mineral content, chlorine and water hardness can easily affect both the clarity and taste of the brewed tea.
The amount of tea, rather than the brewing time is what determines the strength of the tea. Over-steeping can draw out too much tannin and make it bitter. If this occurs, a pinch of baking soda can soften the taste.
Sweetening your tea
Iced tea is almost never served completely unsweetened. A little sweetness enhances the experience of a great icede tea. It's perfectly fine to swirl in sugar while the tea's still hot to ensure that the crystals dissolve, but simple syrup is a great alternative for for maximum mixability at any temperature.
Flavor options
You can toss a few sprigs or crushed leaves of fresh mint, citrus rinds, ginger root or berries into the mix while you're steeping the tea. Strain them out to leave just a hint of flavor, or keep them in the pitcher as the brew chills.
Basic Iced Tea Recipe
Make a tea base by steeping two family-sized or 4-6 standard bags (or the loose equivalent) of your favorite Earl Grey, oolong, orange pekoe, herbal or other tea in 2 cups of freshly-boiled water for ten minutes. Remove the tea bags, taking care not to squeeze them, as this can add bitterness.
While the brew is still hot, stir in any desired sweetener until it thoroughly dissolves. Pour this concentrate into a 2-quart pitcher, and add cold water until it reaches your desired strength. Tea can cloud if it's refrigerated while still warm, so wait for it to reach room temperature before further chilling.
Sun Tea Recipe
Fill a clean 2-quart glass container with water, drop in 4-6 tea bags and affix the lid. Place the filled container in a sunny spot for 3-5 hours, moving it for maximum exposure if needed. Once the desired strength has been achieved, as determined by taste or darkness, remove it from the sun and refrigerate. The tea won't be as strong as tea brewed in boiling water, but it's a perfect backdrop for simple herbal infusions like mint, chamomile and lemon verbena. It'll also have a mellower taste, as it takes temperatures of over 140 degrees to leach out tea leaves' natural tannins.