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We drink alot of sweet tea here in southTexas. Almost every restaurant you go to for lunch gives it to you as part of the lunch special...with all the re-fills you would like.
When I see them make it, they use the Family size bags of tea and make it as if they do coffee...in the coffee maker.
Make your tea, add sugar, let cool. taste for sugar and thin with some water if too strong. dont add lemon to the pitcher...it will sour if left to long...add lemon to each glass if wanted.
Thanks of all
Boil a pot of water and remove from heat. Place 5/6 regular teabags in the water and allow to steep for an hour or so or so. Pour warm tea right into a gallon sized pitcher.
Add slightly less than 1 cup sugar to the warm tea. Stir thoroughly. Add room temperature regular water to the top of the pitcher. Refrigerate. Serve on ice when cold.
Add the sugar to the warm tea therefore it dissolves. If you are using ice in the pitcher, the sugar won't dissolve completely.
You have to be patient and allow the tea cool off in the refrigerator. Personally, I prefer 6 teabags of a brandname that's rich and strong like Luzianne and not to permit the tea to steep way too long so it grows bitter
Boil a pot of water and remove from heat. Place 5 - 7 regular teabags in the water and allow to steep for an hour or so. Pour warm tea into a gallon sized pitcher. Add slightly less than 1 cup sugar to the warm tea. Stir thoroughly. Add room temperature tap water to the top of the pitcher. Refrigerate. Serve on ice when cold.
The trick is to add the sugar to the warm tea so it dissolves. If you use ice in the pitcher, the sugar will not dissolve completely. You have to be patient and let the tea cool off in the refrigerator. Personally, I prefer 7 teabags of a brand that is rich and strong like Luzianne and not to allow the tea to steep so long that it grows bitter.
Perfect.
OP, you can add or subtract tea bags depending on the strength you like your tea - and the length of time you allow the tea to steep makes a difference too. I personally use a few more tea bags than the above post mentions, and allow it to steep for just about 15 minutes, but that's just a personal preference. As this post and others have mentioned, the key is dissolving the sugar in the hot, strong tea before adding water.
Like the poster above, I think that Luzianne is the best for making iced tea.
I take 4 tea bags and steep them in boiling water. I make a simple syrup with sugar, lemon juice and the zest. Let the syrup cool, fill a pitcher with ice, pour hot tea and syrup then fill the rest with cold water, Stir. Or you can do it easier than that by adding 4 tea bags to a pitcher of cold water, let stand in the fridge overnight, then add sugar and lemon juice the next day. Stir and taste. If you like it sweeter add more sugar or add more lemon if you like. I have also infused my tea with fresh ginger.
I've lived in the south my entire life. mother and father were born and bred in south. NEVER heard one word about baking soda in tea.
Also I've read it it counterproductive to let tea steep too long.I never let it steep more than 5 or 6 minutes, add sweetener while still warm and then fill to top with tap water and refrigerate. Lemon is up to each person's taste.
I've lived in the south my entire life. mother and father were born and bred in south. NEVER heard one word about baking soda in tea...
I'm in the heart of Dixie. It's a common southern "secret" in the restaurants and households claiming to serve the best iced tea.
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