Iced Black Tea
Steep high-quality loose leaf tea in just-off-the-boil water for exactly four minutes, then strain and dilute with room-temperature water before chilling to prevent the bitterness that comes from over-steeping or cooling concentrated hot tea.
Avoid the bitterness trap.
Most people over-steep their leaves, which releases tannins and makes the tea astringent. Use a timer and pull the leaves the moment the clock hits four minutes.
- kettle
- glass pitcher
- fine-mesh strainer
- digital scale or tablespoon
What goes in.
- 1/4 cuphigh-quality loose leaf black tea, such as Ceylon or Assam
- 4 cupsfiltered water, divided
- To tastesimple syrup or honey
The Dilution Method
Never pour boiling water directly over ice; this clouds the tea. Steep in half the total water volume and stir in the remaining cold water after straining to bring the temperature down instantly without sacrificing clarity.
The method.
Heat the water
Bring 2 cups of filtered water to a rolling boil, then let it sit for 30 seconds so the temperature drops slightly below boiling.
Steep
Add the tea leaves to the water. Set a timer for 4 minutes. Watch the liquor turn deep mahogany.
Strain
Pour the mixture through a fine-mesh strainer into your pitcher, discarding the leaves immediately so they do not continue to extract.
Dilute and sweeten
Stir in the remaining 2 cups of room-temperature water. Add sweetener now while the tea is still warm so it dissolves completely.
Chill
Place the pitcher in the refrigerator until completely cold. Serve over ice only when ready to drink.
Other turns to take.
Citrus Infused
Add thin wheels of fresh lemon or orange to the pitcher while it chills.
Herbal Accent
Steep a small handful of fresh mint leaves alongside the black tea for a crisp finish.
When it doesn't go to plan.
Use filtered water; the minerals in tap water often react with tea tannins to create a metallic aftertaste.
Do not squeeze the tea leaves when straining; that releases bitter oils.
Store the tea in a glass container, as plastic can hold onto odors from previous uses.
The ones that keep coming up.
Why is my tea cloudy?
Cloudiness is caused by 'creaming,' which happens when tea cools too quickly or is exposed to hard water. Diluting with room-temperature water usually prevents this.
Can I use tea bags?
Yes, use 8 tea bags for this ratio. Ensure the bags are high-quality, as low-grade dust-like tea will become bitter almost instantly.
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