Monday, April 21, 2008

Iced tea season arrives

We had gorgeous weather yesterday, and with temperatures here in Georgia in the mid-seventies this week, I'd say that the time for iced tea has definitely arrived. My favorite way to make iced tea is the refrigerator method, where you simply let the loose tea "swim around" in a pitcher in the refrigerator overnight.

This is a closeup of the fridge tea version of Teavana's Key Lime Rooibos, which the company describes as "a tropical blend of green Rooibos, papaya, mango, peach, citrus, rose and marigold flowers." I've made everything from plain black teas to flavored teas and green teas by this method, but I think the fruity/citrusy teas are my favorite.

Although this wasn't "Sun Tea," I still enjoy using this glass I found at World Market last year: "Fresh Brewed Iced Tea Sun Tea." And I realized the tea selection around here has gotten pretty boring lately, so I ordered some new varieties from Upton Tea over the weekend. Hopefully, soon I'll have some new teas - and refrigerator brewed teas - to share with you!


  1. When you make iced tea with loose leaf tea, do you strain it as you put in into a glass?

  2. Yes, and I used (with the rooibos) one of my fine, mesh-type strainers. This makes a very refreshing drink!

  3. What a great pitcher! And I love the sun tea glass! :-)

  4. Sounds great! Refreshing. I love it how you have an endless supply of tea topics to discuss!

  5. Here is another approach to making iced tea that might also be interesting to your readers:

    For a 2 Quart Pitcher

    Bring 1 quart fresh cold tap water to a full, rolling boil.
    Poor the boiling water over 15 tea bags or 1/5 cup loose.
    Brew 3-5 minutes.
    Stir and let stand 5 minutes.
    Stir again and remove the tea bags or strain into a pitcher containing 1 quart of freshly drawn cold water.

    For more great recipes, be sure to follow the winners of our annual Iced Tea Recipe Contest in June...Julie for Bigelow Tea


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