Once the concentrate is steeped to your liking, strain it over the ice and stir until the ice dissolves.įor sweet tea, use a bolder tea that can stand up to sugar, such as Assam or English Breakfast (in the Southern US, Luzianne is a popular choice, but even a standard bag of Lipton black tea can shine with the right method).The brew should taste too strong to drink on its own, but not yet bitter. Steep 4–5 minutes, then take a small sip. Once the ice is ready, boil another 2 cups of water to steep 1 heaping Tbsp.For 1 liter (1 quart) of iced tea, freeze 2 cups of water into ice cubes (the approximate capacity of a standard American ice cube tray).2 cups water, frozen into ice (from one standard ice tray), plus an additional 2 cups filtered or tap water.Best suited for black and herbal teas, this method for making homemade iced tea requires only about 10 minutes time. The method yields a heady, full-bodied iced tea, instantly chilling the drink to keep bitterness in check. It follows the same brewing guidelines as Japanese iced coffee: Make a brewed concentrate (in this case of tea) using boiling water, then instantly dilute that concentrate with an equal amount of ice. If you’re after a more intense cup, or you simply need iced tea now, try this variation on the hot-brew approach. Strain the tea over a glass of ice. Garnish with lemon slices, fresh mint, or any herbal-citrus combo, and enjoy.Let the tea steep for 1 hour on the counter, then transfer to the fridge to chill for an additional 30 minutes, or until ready to drink. In the vessel of your choice, add 1 heaping Tbsp of loose-leaf tea to 1 liter of cold or room-temperature water.Lemon slices, fresh mint, or any other garnish that suits your fancy.loose-leaf tea (8–10 grams) or 3–5 teabags For a family-size batch, simply double these amounts. Cooler temperatures emphasize the sweet and subtle umami flavors of tea, making this method ideal for lighter teas, like green and white varieties.įor maximum convenience, brew the tea in a French press or an old cocktail shaker with a filter on the pour spout-that way, the strainer is built right into the storage vessel. Combining the flavor-forward approach of ambient brewing with the make-ahead convenience of cold brewing, this method (which comes by way of Postcard Teas in London) involves steeping the tea for an hour at room temperature, then transferring it to the fridge for anytime enjoyment.
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