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Iced Tea
*Repost from last year.
June is National Iced Month and it's also National Lemon Month - a perfect addition to your tea, either hot or iced. The return of summer heralds the return of iced tea season, along with the tradition of presenting our annual guide to making healthy and fresh iced teas to keep you hydrated all summer :)
For many, the return of summer signals the return of iced tea, although many of you may enjoy this beverage all year. Iced tea is an American phenomenon that is credited with being "invented" just over one hundred years ago. This refreshing beverage is attributed to Richard Blechynden, a merchant who wanted to provide samples of his tea at the 1904 World's Fair in St. Louis. It was very hot during the exhibition and the fair-goers were not interested in his hot tea, so he decided to pour the tea over ice....and it was a huge success! Even though Mr. Blechynden is credited for inventing this summertime favorite, there are several earlier references in recipe books and other sources. Today eighty percent of the tea consumed in the US is iced, the majority of which is not a healthy addition to your diet due to the amount of sugar and use of poor-quality tea. In reality, hot tea actually cools you down much more effectively, as it stimulates the cooling action of sweating. Iced tea, on the other hand, can cause a constricting action and may keep the heat in. Regardless, we know you love iced tea, so here are some tips for making your own flavorful, healthy and refreshing teas all summer long.
Making a pitcher of fresh iced tea using loose leaf tea is easy and healthy. Preparing it yourself provides you the freedom to make what you want, the way you like it, and nothing tastes better because you control what's in it and, more importantly, what is not! There is an unlimited selection of teas that can be used - black, green, wulong, white, Pu-er, scented, flavored, herbal and fruit tisanes.
Iced tea can be prepared using several different methods. I find that each method has pros and cons and the method should be selected based on the type of tea/tisane being made, the volume being made, and how quickly you need it. The methods are as follows:
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Hot-Brew - prepare the tea in the traditional manner using the proper temperature water and steep time; let it cool down slightly before chilling. Pro: Great for any tea or tisane. Con: Takes time to get it chilled.
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Flash-Chill - prepare the tea as usual, but use only about 1/3 the amount of hot water - in essence, you're making a concentrate. After it steeps, add 1/3 ice water and stir. Add 1/3 ice to top off or enough to not be over-iced (you may need to play with the ratios depending on the type of ice you have). Pro: Great for making an immediate cup of iced tea or tisane. Con: Requires a fair amount of ice depending on how much you need to make.
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Cold-Brew - add cold water to tea leaves, cover, put in fridge and let steep overnight or at least 4 hours for green and white tea, 8-10 hours for wulong, black, and Pu-er/dark teas. Iced tea will be ready in the morning - it works while you sleep! Pro: Great way to make iced tea by the pitcher or large quantities - can always be heated, if preferred. And there is no need to keep track of steep time - the leaves can remain in the pitcher for days! Con: Takes time. Also, it is not the best method for making iced herbal and fruit tisanes because herbs and fruit need more of a "wake up" to ensure the best flavor; use the hybrid method instead.
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Hybrid - based on the type of tea or tisane, pour enough of the proper temperature water over the leaves to just cover them. Let steep for 1 minute, fill with cold water, cover and put in fridge. Follow the rest of the cold-brew steps from here. If preparing in a glass container, please be sure that it is a heat-safe, tempered glass container. Pro: Best method to "wake up" the herbs and fruit in the tisanes and allows the preparation of a larger volume. Con: Takes time.
Whichever method you choose, it is important to be sure to use an adequate amount of tea leaf, especially if the tea will be poured over ice. To minimize the risk of ending up with a weak iced tea, you may want to make a concentrated tea or tisane that can be diluted to the preferred strength once it is poured over ice or diluted with cold water.
When your iced tea is ready, garnish it as desired. Slices of fruit and mint sprigs add flavor, color, and added nutrients. Citrus slices not only taste good, but they also help your body absorb more of the healthy antioxidants! Use a simple syrup (plain or infused with herbs and/or fruit) or fruit juice to sweeten, if necessary. Add a splash of seltzer for some bubbly. For a boozy blend, add some rum, vodka, tequila, or other favorite spirit for an iced tea cocktail. Serve it in your favorite glass or pick a fancy one that makes you feel like you're on vacation. Enjoy! :)
Keep in mind that teas and tisanes are full of healthy nutrients - polyphenols, amino acids, essential oils, and minerals. In addition to providing healthy benefits to our bodies, these nutrients may provide a food source for bacteria, if the infused tea is not consumed immediately or stored properly. The chance of getting sick is low, but to minimize any potential risk, be sure to cover and refrigerate left-over iced tea and consume it within two to three days.
Finally, here is my annual caution about sun tea, a tradition that captures the essence of summer, and one which most of us have prepared at least once. It is important, however, to be aware of the potential risks that may be associated with consuming this favorite summertime beverage. As the sun heats the water, it reaches a temperature that is ideal for any bacteria that may be present to multiply - it never gets hot enough to kill it off. To minimize any potential risks, it is important to follow these steps:
- Use a very clean container. If the container has a spigot, be sure that the area around it is clean and sanitized - bacteria can thrive here and then become part of your tea.
- Use fresh cold water.
- Steep the sun tea for no more than three to four hours.
- Consume the same day. If any tea remains, refrigerate and consume it the next day. Discard any tea that remains after the second day.
- This method is not recommended for tisanes or flavored teas that contain a lot of fruit pieces or flowers. The fruit pieces could provide a food source for any potential bacteria that may be present. In addition, herbs, particularly organic or fresh from your garden, may possibly harbor insect eggs, which may not be neutralized in the lukewarm water.
Whichever tips and techniques you test out this summer, be sure to unleash your creativity and feel free to share your concoctions or your own tips on our facebook page Infuse Tea Bar by The Pleasures of Tea!
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