Follow the instructions for brewing regular hot tea on the back of the tea package, except increase the amount of tea by 50%. When the tea has brewed the suggested amount of time, remove the leaves and pour tea directly into a container (plastic or glass) filled with ice. As the ice melts, add more ice to suit your taste.
Cold Brew Iced Tea:
Place 8-10 rounded teaspoons of tea in a gallon jug, either loose or in two #4 T-Sacs. Fill the jug with cold water. Let steep overnight (at least 8 hours). Strain or remove the T-Sac. Serve over ice. This method requires less tea and produces a smooth, light, and refreshing iced tea. When using a Beehouse pitcher, place 4-6 rounded teaspoons of tea in the infuser basket.
Iced Tea Concentrate:
Measure 1-1/4 cups of dry tea (adjust amount of tea to suit your taste). Brew with 8 cups of water. Follow regular hot tea instructions for correct brewing temperature and time. Strain into another container and refrigerate. Dilute 1 part concentrate to 2 parts water as needed. Serve over ice.
Black Teas: Nilgiri Tamil Nadu, Kenya Pekoe, South India Iyerpadi, Sumatra BOP, China Black Special, Hunan Black, Ceylon Vithanakanda
Flavored Black Teas: TeaSource Gold, Prairie Passion, Georgia Sunshine, Strawberries & Cream, Lemon Solstice, Berried Treasure, Blueberry, Black Currant, Raspberry, Peach, Lychee
Oolongs: Formosa Choicest, Magnolia Oolong, Sweet Flower Oolong, Passionfruit Oolong
Flavored Green Teas: Bittersweet Green, Genmaicha, Sweet Ginger Green, Moroccan Mint, Green Tea with Mango, Green Tea with Mandarin, Green Tea with Pomegranate, Green Tea with Cherry, Green Melange, Sencha Peach Pancake
Herbals: African Skies, Lemon Sunset, Peach Paradise, Basket of Berries, Scarlet O'Peara, Hibiscus Punch, Orange Blossom Special, Starfire Licorice, Montana Gold, Red Berries
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Courtesy of Bill Waddington, proprietor of TeaSource in St. Paul, Minnesota. Waddington offers these methods for brewing perfect iced tea, along with a list of suggested teas.
Bill Waddington is the founder and president of specialty shop TeaSource in St. Paul. He has served on the board of directors of the American Premium Tea Institute and was chairman of the 2004 Specialty Tea Institute Symposium.