Summertime or Anytime Great Iced Tea

A unique way to make extraordinary iced tea that is flavorful, extremely tasty, aromatic and thirst quenching. Specific recommendations included.

April 1, 2004--As the warm summer months approach, our tastes begin to shift from wintertime warmers to summertime coolers. In the U.S., iced tea dominates the list of summertime thirst quenchers. Making iced tea is simple. Making great iced tea is another matter. It takes more than simply boiling water and dropping in a couple of tea bags, according to Chas Kroll, Teamaster and Managing Director of San Diego-based Royal Dynasty Tea (www.royaldynastytea.com or 858-492-8491).

Important facts. About 80 percent of the tea consumed in the U.S. is served iced. The average American drinks nearly 6.5 gallons of iced tea per year. As much as 60 percent of the tea consumed in the U.S. occurs in the Southern states, most of which (90 percent) is iced.

Important tips. Freshly-made tea makes the best iced tea, so don't refrigerator it for days after you make it. Make it and drink it. Adjust sugar or sweetener to personal taste if used. Thoroughly chill the tea before serving. If you add ice, use cubes, not chips.

Most important. You make great iced tea by starting with a great tea, one that is full of flavor and will satisfy your tastes. Great chefs sautheir cuisine using a wine they would serve their guests. The same principle applies to making great iced tea.

Preparing great iced tea. Measure out the amount of tea according to this formula: Six heaping teaspoons of loose-leaf tea for each quart you want to prepare. Add it to your serving pitcher.

The big surprise. Add bottled spring water at room-temperature, 18o-24oC (65o-75oF), not boiling water, to the pitcher. Set it aside and allow the tea to steep for an hour or so in your refrigerator. Because the tealeaves can be used again, set them aside and refrigerate. You will be able to make at least two more pitchers when you start with a quality, loose-leaf tea.

About lemon. The purpose of lemon is not just to make the glass look attractive. For many serious iced tea drinkers, lemon is a required accoutrement. So, cut a lemon into eight wedges, and serve one alongside each glass. Serve in ice-filled glasses.

About sun tea. We are often asked if our teas can be used to make a Sun Tea. In an article entitled, Is Sun Tea Safe?, published in Safefood News by Colorado State University (Winter-Spring 1999 Vol. 3 / No. 2), the answer is a resounding No. According to the article, Using the natural rays of the sun to make tea is fun and popular in the summer. However, using such a method to make tea is highly discouraged. Sun tea is the perfect medium for bacteria to grow.

Specific recommendations. Both our Organic Natural Rooibos Red Tea ($4.81) and Organic Green Rooibos Red Tea ($5.99) make a superb iced tea that is thirst quenching and extremely healthy. Our Everyday Green ($11.22) makes a wonderful iced tea as well, as does our Monks Blend Flavored Black Tea. Two of our herbal favorites are Angel Falls Mist ($5.39) with an exotic strawberry and lemon character and our Bella Coola ($5.39) with a predominant orange character and the lively sweetness of pineapple. The rooibos and herbal teas are all caffeine-free. Pricing is for a 4-ounce package, according to Kroll.

Our convenient, easy-to-fill T-Sac Iced Tea Filters ($8.00) are ideal for making loose-leaf iced tea, according to Kroll. The gusseted bottom allows the tealeaves to open, unfold and release their full flavor. Each box contains 100 filters.