OK, I have been making and drinking this iced tea for weeks now, after having seen the original recipe in the excellent Eating Well magazine (which I have since adapted a little, of course). This tea is extremely quaffable, very light and just a touch sweet, without that bitterness that iced tea can sometimes get. It can be made in caffeinated and decaffeinated versions, depending on the type of tea you choose. I fill a thermos with it and ice cubes so I can suck it down all day at work.
Maybe you can’t tell, but I am an iced tea connoisseur. During the summer — and for most of the rest of the year — it is all I want to drink. And it’s not true what they tell you, that a Southerner’s version of iced tea is brown sugar water. We do appreciate the different nuances and flavors that can come from using various types of tea, from adding or withholding lemon, from the judicious application of mint. At least, this Southerner does.
Minty Green Tea Iced Tea
- Fill a pitcher half full with just-boiled water and add 3 regular-size bags of green tea (I prefer Tazo Zen) and a handful of mint leaves.
- Stir in 1 tbsp. honey.
- Let brew about 10 minutes.
- Remove the tea bags and fill the pitcher with cold water.
- Serve over ice. Drink till you can’t drink no more or you have to make more tea.