I have fond childhood memories of watching a jug of water stuffed with tea bags darken in the summer sun on the front porch. Like eating raw eggs, some practices from decades ago have been deemed unsafe to continue. Because sun tea water is sitting for hours in the “danger zone” (40°F to 140°F), it might foster bacterial growth.
Certain “teas” shouldn’t be cold-brewed for the same principle. Most teas made from the tea plant are processed with enough heat to kill bacteria, but herbal infusions are generally chopped and dried without any heat processing. Herbal teas like mint should be brewed in boiled water and cooled.
Black, green, white, oolong, and pu-erh teas are safe (and excellent) to drink cold-brewed. White and green teas cold brew within a matter of hours, and you can reuse the leaves for a 2nd infusion. Black teas need a bit longer and have a lighter profile than a hot-brewed ice tea.
Below are failsafe methods of making excellent iced tea every time. Download a 6″x4″ Iced Tea Recipes card for all four methods.
The Patient Iced Tea Recipe
Infuse 1 teaspooon of tea per 8 oz. water. After infusing, chill completely and drink. Serves one.
The Impatient Iced Tea Recipe
Infuse 2 teaspoons of tea per 8 oz. water. After infusing, pour over a glass full of ice and enjoy! Serves one.
Cold Brew Iced Tea Infusion
Grab a size 4 T-sac and add approximately 1 oz. of tea leaves inside the T-sac. Fill a one gallon pitcher with cold water. Place the T-sac in the pitcher and let it sit in the refrigerator for 6-8 hours.
Party Bulk Iced Tea Recipe
This is the Impatient Method on a larger scale. Fill up a size 4 T-sac with 1 oz. of tea leaves and place in a one-gallon pitcher. Infuse the tea using only 1/2 gallon of hot water. After tea is done infusing, pour over a one gallon pitcher of ice.
What’s your favorite iced tea? Let us know in the comments below!