For me, iced tea reigns supreme in the summertime! It goes with anything and everything. This drink should be celebrated, and, as luck would have it, June is National Iced Tea Month!
Nutrients
A tall glass of iced tea on a hot day is refreshing, and it might also do your body good. Studies show if you drink tea regularly, you may reduce your risk of Alzheimer’s and diabetes, plus have healthier teeth and gums and stronger bones. How? Tea is rich in a class of antioxidants called flavonoids, which are most potent when tea is freshly brewed. If you want to keep a pitcher of cold tea in your refrigerator, add a little lemon juice. The citric acid and vitamin C in that squeeze of lemon—or lime, or orange—help preserve the flavonoids.
But making it can be tricky. Brew it too long, and it becomes bitter. Luckily, I’ve got two foolproof iced tea recipes that you’ll use all season long. One method is hot brewing, and the other is cold-brewing tea.
Hot-Brewing Method
Use fresh tea! Look for fresh tea at a tearoom or a market with high turnover because the oils that give teas their flavor break down over time. If you use tea bags, look for larger ones which give the leaves more room to bloom. Look for brands that list the regions where the tea comes from so you know exactly what you are purchasing.
Start with spring or filtered tap water. Mineral water contains too many minerals that can create off-flavors when they come in contact with compounds in the tea leaves, and mineral-free distilled water produces a flat-tasting brew.
Control the heat. Use boiling water (212°F ) to brew black, herbal, and darker oolong teas. To brew green, white, or lighter oolong teas, use cooler water at 170 – 180°F. Brewing teas that need cooler temps with boiling water can result in bitter or astringent flavors.
Measure the tea. Use 1 1/2 to 2 teaspoons per cup of water when brewing teas with bigger leaves or flowers, such as green tea or chamomile, and 1 teaspoon per cup for teas with dense, compact leaves like most black teas.
Time the length of steeping. Steep long enough to release flavors but not so long that tannins and other bitter-tasting compounds dominate. Hearty teas (black and dark oolongs) should steep for 3 to 5 minutes, while green, white, and light oolong teas only need 2 to 3 minutes of steeping. Herbal teas and infusions have fewer tannins, so there is less risk of overstepping. Remove the tea from the water and cool to room temperature. Refrigerate.
Cold-Brewing Method
Use the cold–brew method for iced tea that isn’t bitter or cloudy. By cold brewing the tea rather than using hot water, the flavor gets extracted without a lot of tannins.
- Place 1 cup of loose tea or 10 tea bags in a one-gallon glass jar or pitcher with a lid.
- Add 12 cups of spring or filtered cold tap water.
- Place the container in the refrigerator for at least 8 hours or overnight.
- Strain the tea or remove the bags and enjoy!
Good iced tea is clear, not cloudy. Avoid opacity by cooling hot-brewed tea completely before placing it in the fridge. To cool hot tea quickly, make it strong and then pour it over a pitcher of ice. This will dilute the tea and cool it down quickly. If, for some reason, the final chilled tea still comes out cloudy (hard water can cause cloudiness), add a little hot water to the tea before serving and cross your fingers.
Add-Ins
Flavored iced tea can be both plain tea with additions or flavored tea as a base mixed with other ingredients to bring out its natural character. Here are some ideas for add-ins:
- Fresh or frozen fruit can jazz up the flavor of iced tea.
- Try fruit juice or puree to add sweetness.
- Herbs and spices will add complexity to the tea. Try cinnamon, nutmeg, lavender, or a sprig of mint.
- Freeze tea, juice, or fruit in ice cube trays to add flavor and color and keep the tea cold.
- Rim serving glasses with colored sugar to add a bit of flair!
Celebrate National Iced Tea Month by having a cold glass of tea. Then sip, savor, and enjoy the moment. Feel good about doing something that is both relaxing and good for your health!
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator