Heaven of Tea

For the past five days, my kitchen has been turned into an iced tea factory, as I brew pitcher after pitcher in order to truly celebrate National Iced Tea Month.

Although the celebration is not officially recognized on any major calendar, I’m more than thrilled to find any excuse to drink more tea, especially when it’s served with a side of history. I recently learned that the oldest iced tea recipes date back to the 1870’s, although many historical accounts claim that Richard Blechynden discovered and introduced iced tea at the1904 World’s Fair in St. Louis.

So if you’d like to join me on my quest to brew the perfect pitcher, then here are some ideas that will assist you in your quest.

An iced tea pitcher:
This pitcher is a favorite of mine as it not only can hold 64oz of tea (enough to go around), but also offers a delightful visual experience (as it shows the true color of the tea through its glass), and also fits under this 32oz tea maker.

Teas perfect for icing:
Here are a few of my favorites…

• Sweet Fruit Garden™ Herbal Tea – sour cherries, apples, candied papaya, raspberries, grapes, rosehips and hibiscus

• Chinese Honey Dew White Tea – blend of white tea and honeydew melon pieces
• Himalayan Majestic Black Tea

The iced tea recipe:
Many debate about the proper way to make iced tea. I prefer to add a bit more tea to the tea maker than I would for a normal hot cup before brewing (maybe a teaspoon). The reasoning? Overtime the ice may melt a bit (especially if it’s out of the fridge and on your table), which will dilute the taste if not brewed a bit stronger. But before you even add a hefty dose of ice, make sure to let your hot tea cool to room temperature.  I find that by letting it cool, it eliminates any chance of bitterness that can be induced by shocking hot tea with cold ice.

Here’s to chilling out with a refreshing iced glass. Happy iced tea month!