So.  June is Nation­al Iced Tea Mon­th!  I don’t know if you know this, but good iced tea is lit­er­al­ly one of the most refresh­ing things in the entire world.  It’s pret­ty much only sur­passed by a good lemon-lime soda and plain old water.

Now I’m not talk­ing about Turner’s Iced Tea here.  I’m not talk­ing about Ari­zona.  Those things have their place, of course.  Far be it from me to dis­par­age a nice sug­ary drink.  But real iced tea, brewed at home and chilled with a bil­lion ice cubes, is on a com­plete­ly oth­er lev­el.  It’s like the dif­fer­ence between RC Cola and Coke.  Or the dif­fer­ence between lit­er­al­ly any oth­er ketchup and Heinz.  There’s real­ly no com­par­ison.  Because home­made iced tea is the tits.

So in hon­or of Iced Tea Mon­th, I’m going to share with you one of my favorite iced tea con­coc­tions, Cold-brewed Iced Tea with Mint!  (There’s not real­ly a way to fix the name of it so it sounds catchy.  Believe me, I’ve tried.  Let me know if you come up with some­thing!)


First of all, why brew the tea cold?  Using boil­ing water is faster (way way way faster, actu­al­ly) and you still get tea, right?  Well, yes and no.  Yes, tea is tea, but cold brew­ing extracts the fla­vor from the leaves dif­fer­ent­ly.  Cold brewed tea has less of the tan­nic, astrin­gent tastes of the leaves steeped in boil­ing water.  I don’t real­ly under­stand the chem­istry of it (though I guess I should look it up), but appar­ent­ly brew­ing tea or cof­fee with boil­ing water brings out more of the bit­ter fla­vors of the leaves/beans and cold brew­ing tea or cof­fee doesn’t do that.  (P.s., cold brewed cof­fee is also freak­in’ great.)

So any­way, cold-brew­ing tea.  What you do is you take a good, reli­able, plain black tea.  Let’s say Luzian­ne for argument’s sake.  One tea bag per cup of water is a great ratio for a full-fla­vored mix­ture.  So four tea bags for a quart of water.  Add to that approx­i­mate­ly a cup of slight­ly crushed/bruised mint leaves and let that steep in the fridge for at least 6 hours.  Overnight is usu­al­ly a good way to do it.  Now, there are peo­ple out there who are pret­ty hard­core sun tea enthu­si­asts.  This is just like that, only your tea doesn’t have to sit warm out­side for hours grow­ing bac­te­ria.  Takes a lit­tle longer, but the fla­vor is just as good, I promise.

So any­way, you take out the tea bags and the mint leaves, you add a slice of lemon and some sim­ple syrup over ice and there you have the summer’s most refresh­ing drink.  Tada!


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So, what do you think?