Name: Classic Sweet Tea recipe
Ingredients: Family-Size Black Tea Bags: 4-6 bags (depending on desired strength) – Brands like Luzianne or Lipton are traditional choices, specifically designed for iced tea. Look for Orange Pekoe and Pekoe Cut Black Tea blends. Alternatively, use 12-18 individual standard-size black tea bags.; Granulated Sugar: 1 to 1 ½ cups – This is the classic range for true Southern sweet tea. Adjust to your personal preference (start with 1 cup if unsure, you can always add simple syrup later, but you can’t take sweetness out easily).; Water: 1 gallon (16 cups), divided – Using filtered water is recommended for the clearest flavour and appearance, especially if you have hard tap water.; Baking Soda: A pinch (less than 1/8 teaspoon) – This tiny amount helps neutralize tannins, resulting in a smoother, less bitter tea, and can contribute to better clarity.; Lemon: Fresh slices or wedges for garnish and serving.; Mint Sprigs: Fresh mint for garnish adds a lovely aroma and visual appeal.; Large Saucepan or Pot (at least 3-4 quart capacity); Large Pitcher (at least 1 gallon capacity, preferably glass); Long-Handled Spoon for stirring; Measuring Cups and Spoons; Strainer (optional, if using loose leaf tea or if bags break)

Ingredients

- Family-Size Black Tea Bags: 4-6 bags (depending on desired strength) – Brands like Luzianne or Lipton are traditional choices, specifically designed for iced tea. Look for Orange Pekoe and Pekoe Cut Black Tea blends. Alternatively, use 12-18 individual standard-size black tea bags.

- Granulated Sugar: 1 to 1 ½ cups – This is the classic range for true Southern sweet tea. Adjust to your personal preference (start with 1 cup if unsure, you can always add simple syrup later, but you can’t take sweetness out easily).

- Water: 1 gallon (16 cups), divided – Using filtered water is recommended for the clearest flavour and appearance, especially if you have hard tap water.

Optional (But Recommended by Many):

- Baking Soda: A pinch (less than 1/8 teaspoon) – This tiny amount helps neutralize tannins, resulting in a smoother, less bitter tea, and can contribute to better clarity.

- Lemon: Fresh slices or wedges for garnish and serving.

- Mint Sprigs: Fresh mint for garnish adds a lovely aroma and visual appeal.

Equipment:

- Large Saucepan or Pot (at least 3-4 quart capacity)

- Large Pitcher (at least 1 gallon capacity, preferably glass)

- Long-Handled Spoon for stirring

- Measuring Cups and Spoons

- Strainer (optional, if using loose leaf tea or if bags break)

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Instructions

Step 1: Boil the Water (Part 1)

- Pour 4 cups (1 quart) of filtered water into your large saucepan or pot.

- Bring the water to a rolling boil over high heat. Starting with cold water ensures it heats evenly.

Step 2: Steep the Tea

- Once the water reaches a rolling boil, turn off the heat immediately. Raging boiling water can sometimes scald the tea leaves, potentially leading to bitterness.

- Carefully add the family-size tea bags to the hot water. Gently dunk them a few times with your spoon to ensure they are fully saturated.

- If using, add the tiny pinch of baking soda to the pot now. Do not stir vigorously.

- Place the lid on the saucepan or cover it loosely.

- Let the tea steep for 5 to 10 minutes. This is a crucial step and timing depends on your desired strength:
  - - 5-7 minutes: For a standard, well-balanced tea strength.
  - - 8-10 minutes: For a stronger, more robust tea flavour.
  - - Do not steep for longer than 15 minutes, as this can extract excessive tannins, leading to bitterness, regardless of the baking soda.

Step 3: Remove Tea Bags (Gently!)

- After the steeping time is complete, carefully remove the tea bags from the pot using your spoon or tongs.

- Crucially, do NOT squeeze the tea bags. Squeezing releases the bitter tannins concentrated within the leaves, which can ruin the smooth taste of your sweet tea. Let them drain freely for a moment, then discard them.

Step 4: Dissolve the Sugar (The Sweet Spot)

- While the tea concentrate is still hot, add the granulated sugar directly to the pot. The heat is essential for the sugar to dissolve completely and integrate smoothly without settling at the bottom or requiring excessive stirring later, which can cloud the tea.

- Stir gently but thoroughly with your long-handled spoon until you can no longer see or feel any sugar granules at the bottom of the pot. This should take about 1-2 minutes. Ensure complete dissolution for a consistent sweetness throughout the pitcher.

Step 5: Combine and Dilute

- Pour the hot, sweetened tea concentrate carefully into your large 1-gallon pitcher.

- Now, add the remaining 12 cups (3 quarts) of cold filtered water to the pitcher. Adding cold water helps to start the cooling process and dilutes the concentrate to the proper drinking strength.

- Stir the mixture gently one final time to ensure the concentrate and cold water are well combined.

Step 6: Chill Thoroughly

- Cover the pitcher (with a lid or plastic wrap).

- Place the pitcher in the refrigerator and let it chill completely. This usually takes at least 2-4 hours, but chilling overnight often yields the best, most integrated flavour. Patience here is key for optimal refreshment. Avoid adding ice directly to the warm pitcher, as this can dilute the tea too quickly and may contribute to cloudiness.

Step 7: Serve and Enjoy!

- Once thoroughly chilled, your classic sweet tea is ready! Serve over plenty of ice in tall glasses. Garnish with fresh lemon slices or mint sprigs, if desired.

Nutrition

Serving Size: one normal portion
Calories: 60-90