Iced Tea

Ah iced tea season approaches. What's more refreshing in the summer than a tall glass of iced tea?

But, how do you make iced tea? It's simple, just double the amount of tea you would use to make hot tea, so two teaspoons per 8 ounces of water. For herbal iced tisanes, also double the steeping time, and voila, a flavorful brew to pour over ice for a refreshing beverage.

As a matter of taste: The debate of sweet tea versus unsweetened tea has existed for as long as there has been a north and a south in the United States. I personally prefer black iced teas to be unsweetened with just a hint of lemon, and I like to use very basic Chinese black teas for this purpose. For green tea, I sometimes add just a hint of honey while the tea is steeping.

But for fruit teas, I think they tend to be slightly tart without sweetening, so I usually add some sort of sweetener. Rock sugar is my favorite, but if you're watching calories or sugar, Splenda works great too. It's best to add any sweetener while the tea is steeping, as it will dissolve better in hot water.

Now, for a special recipe for you:

Thai Iced Tea Recipe:
-Thai Tea Blend (Teavana): Scented black tea blended with red tea, coconut, and vanilla. Any equivalent may be used.
-Cane sugar
-Dairy (either milk or half and half)

This tastes very similar to the Thai tea you can get at Thai restaurants. Use 2 tsp of tea per 8oz of liquid, and steep for 3 minutes with sugar. Sugar is to taste. At my favorite restaurant that serves Thai iced tea, they serve the sugar syrup and dairy seperately for that reason. I use about two teaspons. Steep and add milk to taste!

Hope this gives everyone something tasty to drink on a hot day.

Comments

[Phamt]

I personally like tea without any addtion but sometimes I want to try ice. This recipe contains quite a few sweet ingredients, I was wondering if you can still taste the tea..

Phamt
www.nature-healthy-tea.com