Making Proper Iced Tea
Most people ruin tea by leaving the bags in until the liquid cools, which creates a clouded, harsh cup. Master the timing, and you will have a clear, bright drink every time.
Watch your clock, not your color.
The biggest mistake is 'eye-balling' the steep time. Over-steeping releases harsh tannins that no amount of sugar or lemon can fix.
- Heat-proof pitcher
- Kettle
- Fine mesh strainer (if using loose leaf)
What goes in.
- 8 bags or 3 tbspblack tea (English Breakfast or Ceylon)
- 4 cupsboiling water
- 4 cupscold filtered water
- to tastegranulated sugar
Concentrate then Cut
Steep the tea in half the volume of water to create a concentrated base, then pour in cold water. This cools the tea instantly and prevents it from turning cloudy.
The method.
Boil the water
Bring 4 cups of water to a rolling boil. Remove from heat immediately once it reaches a boil to avoid over-oxygenation.
Steep
Add the tea to the pitcher and pour the boiling water over it. Let it sit for exactly 4 minutes. Set a timer.
Remove the leaves
Take out the bags or strain the loose tea immediately. If you leave them in, the tea will become bitter within minutes.
Sweeten and cut
Stir in your sugar while the tea is hot. Once dissolved, pour in the 4 cups of cold water.
Other turns to take.
Cold Brew
Place tea in a pitcher of cold water and leave it in the refrigerator for 8–12 hours. This produces a much smoother, less acidic result.
Herbal Infusion
Use hibiscus or peppermint leaves. Increase steep time to 7–10 minutes, as herbal teas contain fewer tannins and require more time to release flavor.
When it doesn't go to plan.
Always use filtered water; chlorine or heavy minerals in tap water will dull the flavor of the tea.
Do not squeeze the tea bags when you remove them; that action releases excess tannins into your pitcher.
If you plan to serve with ice, make the tea slightly stronger, as the melting ice will dilute the final glass.
The ones that keep coming up.
Why does my tea look cloudy?
Cloudiness is caused by 'shocking' the tea—either by refrigerating it while it is still steaming hot or by using hard water. Let the tea reach room temperature before putting it in the fridge.
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