To compensate for my current lack of coffee, I’ve been drinking iced tea. I’ve tried various methods and formulas for making iced tea, ranging from one bag, one cup at a time to a full-blown, over-sweetened vat of the family recipe. I haven’t been satisfied with the home-brewed results, so I’ve been stopping at the Quik Trip for my morning iced tea fix.
Which leads me to the point of this post. Over the weekend, I listened to “The Splendid Table” on a St. Louis NPR station. The guest was a tea master. His advice for making the best iced tea? A cold brew method. Put tea in a pitcher of cold water, put the water in the fridge, and walk away. Sounds easy. So I tried it.
Experiment #1: One bag of Bigelow English Breakfast tea, 32 oz water, 12 hours.
Results: kinda weak.
Experiment #2: One bag Trader Joe’s Irish Breakfast tea, 32 oz water, 24 hours.
Results: not bad. The combination of the stronger tea and the longer steepage time provided a smooth, well-colored brew.