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Iced tea 2013 - 2014


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26 replies to this topic

#1 heidih

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Posted 02 March 2013 - 01:00 PM

Here is the 2012 topic. 

 

It is over 80 degrees today and my tea supply was low. I brewed some English Breakfast and poured it over a handful of kumquats from my tree. The kumquats were cut almost in half. It smells nice. I am looking forward to it when chilled. 

 

Anyone else playing with iced tea yet?



#2 Jason Perlow

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Posted 02 March 2013 - 09:56 PM

As we live in Florida now, we drink it all the time. We typically buy the basic Publix or Luzianne decaf black tea for iced tea prep (big bags) and add fresh mint and other things. This week we tried lemon balm from our garden. Nice.
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#3 John Delaney

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Posted 07 May 2013 - 07:27 PM

Yes, I had some loose leaf Earl Grey iced tea today.  I also plan to have some Ceylon tea later on as well.  In fact, I used some White Tea last month that worked out pretty well also.



#4 Katie Meadow

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Posted 08 May 2013 - 04:54 AM

Here is the 2012 topic. 

 

It is over 80 degrees today and my tea supply was low. I brewed some English Breakfast and poured it over a handful of kumquats from my tree. The kumquats were cut almost in half. It smells nice. I am looking forward to it when chilled. 

 

Anyone else playing with iced tea yet?

No one plays with ice tea here in the south. Sweet tea is like a religion married to a survival technique. I'm in North Carolina this week, where sweet tea rules. It is often just sitting around in a giant pitcher at room temp, and some people add ice and it seems some don't. If you are lucky you get some mint in it. And I think it is usually Liptons. However we stayed at a B & B last night owned by a transplant from the south of France and her sweet tea was just perfect: at least half the sugar that is typical for the area. Delicious. She also made us local rabbit for dinner, and a pear almond tarte tatin. Knockout.



#5 sadistick

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Posted 08 May 2013 - 11:22 AM

Is there any special process to making iced tea, besides the cooling part?

 

I want to play around with it this summer (dont always have to enjoy a cocktail on a hot day!) and want to get a good ground basics first.


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#6 Naftal

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Posted 09 May 2013 - 01:28 PM

Is there any special process to making iced tea, besides the cooling part?

 

I want to play around with it this summer (dont always have to enjoy a cocktail on a hot day!) and want to get a good ground basics first.

Hello- Since melting ice dilutes the tea, and thus effects the flavor, it is a good idea to begin with more tea than you usually use.I think the rule is to use twice the usual amount, but you can change that if it is too strong/weak.


Edited by Naftal, 09 May 2013 - 01:32 PM.

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#7 heidih

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Posted 19 May 2013 - 10:30 AM

I steeped a fistful of lemon verbena leaves from my little plant in hot water for 15 minutes. Smells fabulous and has a nice floral & lemony taste. It calls out to be served in pretty clear glasses for sipping.

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#8 Plantes Vertes

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Posted 19 May 2013 - 03:47 PM

Is there any special process to making iced tea, besides the cooling part?

 

I want to play around with it this summer (dont always have to enjoy a cocktail on a hot day!) and want to get a good ground basics first.

 

I've read that it can be made by steeping in the sun, rather than using hot water, but I'm on the wrong continent  either to try it out or to pontificate on the niceties of iced tea tradition.

 

Anyhow, I like to make peach iced tea with lemon grass.

 

ETA and also to make it super-strong and then add sparkling water.


Edited by Plantes Vertes, 19 May 2013 - 03:50 PM.


#9 heidih

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Posted 14 May 2014 - 01:41 PM

It is almost 100 degrees less than 4 miles from the beach in Los Angeles today so........ in the fridge a pitcher of black and a pitcher of jamaica (hibiscus spiced with canella , nutmeg, star anise and black pepper).  On deck is barley tea.

 

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Edited by heidih, 14 May 2014 - 01:41 PM.

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#10 Naftal

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Posted 17 May 2014 - 10:51 AM

It is almost 100 degrees less than 4 miles from the beach in Los Angeles today so........ in the fridge a pitcher of black and a pitcher of jamaica (hibiscus spiced with canella , nutmeg, star anise and black pepper).  On deck is barley tea.

 

attachicon.gifphoto (60).JPG

Hello- I am also a big fan of hibiscus tea. And, I was wondering if you saw this:

 

http://www.lafujimam...ted-barley-tea/


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#11 Wholemeal Crank

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Posted 17 May 2014 - 04:55 PM

When it's hot enough to put the A/C on, especially if I have work to do in the garden, I like to keep a couple of glass infuser cups in the refrigerator with a small quantity of sencha for a cool-brewed treat--I use an inexpensive supermarket sencha for this.  I've also been drinking a lot of various Taiwanese high-mountain oolongs, starting a little leaf in hot water for about five minutes, then diluting with cool water and steeping room temperature or in the refrigerator for a few hours.  Again, I use what's on sale from my online sources, because a basic version does just fine 'brewed' this way. 



#12 Naftal

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Posted 29 May 2014 - 08:51 AM

Hello- The teahouse I frequent serves a gunpowder-style tea as their standard iced green tea.

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#13 TylerK

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Posted 29 May 2014 - 09:20 AM

I don't know if this takes it out of the realm of iced tea and into the realm of cocktails, but iced jasmine green tea with St.Germain (Elderflower liqueur) and a splash of lemon is very refreshing on a hot day.



#14 Smithy

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Posted 29 May 2014 - 11:36 AM

heidih, I've never heard of barley tea before now.  Barley beer, barley wine, yes: tea, no.  Can you describe it?


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#15 Tammi Townsley

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Posted 29 May 2014 - 11:53 AM

I tried to make a citrus ice tea this week.  Just with regular black tea and fresh squeezed grapefruit/orange juice.

 

Need to find a decent green tea to do a honey version.



#16 heidih

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Posted 29 May 2014 - 01:16 PM

I tried to make a citrus ice tea this week.  Just with regular black tea and fresh squeezed grapefruit/orange juice.

 

 

 

Tammi - I like to get the citrus flavor from zest and infused with the tea so that the hot water draws out the oils. I find that way I am getting the tea flavor in front with a hit of floral citrus versus creating an Arnold Palmer style drink. 


Edited by heidih, 29 May 2014 - 01:17 PM.


#17 heidih

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Posted 29 May 2014 - 01:19 PM

heidih, I've never heard of barley tea before now.  Barley beer, barley wine, yes: tea, no.  Can you describe it?

 

The package does a good job of describing it: "a blend of light and deep roasted barley that provides a fragrant aroma, flavorful taste, and toasty nuttiness" 

 

A mellow soft lightly toasty flavor. 


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#18 Tammi Townsley

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Posted 29 May 2014 - 08:46 PM

Tammi - I like to get the citrus flavor from zest and infused with the tea so that the hot water draws out the oils. I find that way I am getting the tea flavor in front with a hit of floral citrus versus creating an Arnold Palmer style drink.


That's a good idea. I will definitely try that out.

Last summer I successful made a better version of the berry tea at Wendy's.

#19 homefrontgirl

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Posted 03 June 2014 - 10:00 PM

It is almost 100 degrees less than 4 miles from the beach in Los Angeles today so........ in the fridge a pitcher of black and a pitcher of jamaica (hibiscus spiced with canella , nutmeg, star anise and black pepper).  On deck is barley tea.

 

attachicon.gifphoto (60).JPG

So is there a recipe for your hibiscus spiced tea?  Sounds amazing!

 

I married a southern man and it's sweet tea all day long here.  He's even got our northern-born son drinking it!  I call it tea kool-aid.  I don't drink it myself, but I've perfected the making of it at home. 

 

I live in Colorado and we are home to Celestial Seasonings - herbal teas- and I usually make my unsweetened iced tea with a few black tea bags and a few herbal tea bags.  The fruity teas are my favorite.



#20 lindag

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Posted 04 June 2014 - 08:14 AM

Since I make tea for myself only, I've been using the pod method. It's easy and fast and I have it freshly made each time. I have a Keurig machine and I buy the ice tea pods from Amazon (the ones that are tea only with no lemon or sweetener. Although I don't care much for the pods for coffee I do use them occasionally for iced coffee, again, it's really better than one would think. For my coffee, I prefer it brewed in my Technivorm.

#21 heidih

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Posted 04 June 2014 - 08:18 AM

So is there a recipe for your hibiscus spiced tea?  Sounds amazing!

 

 

 

I posted my method here http://forums.egulle...-2#entry1890743



#22 homefrontgirl

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Posted 04 June 2014 - 05:03 PM

I posted my method here http://forums.egulle...-2#entry1890743

 

Thanks!  I'll give it a try soon.



#23 Naftal

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Posted 25 June 2014 - 05:11 AM

Hello- While Goldfish Tea in Royal Oak, MI will serve any tea iced, they keep a batch of gunpowder green made up for that purpose. I forget which black tea they use.

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#24 Katie Meadow

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Posted 26 June 2014 - 08:43 AM

Peets Coffee and Tea has their own black tea blend called Summer House Ice Tea, and can be had loose or in bags. They advocate making a double strength batch, then adding the same amount cold water; for some reason, even if you over-steep it doesn't get bitter. In the old days when I lived in NM I made a lot of sun tea, which was wonderful, but the weather here isn't the same and I find this Peets blend and method makes an excellent brew. If you don't live near a Peets you can order from them or even get this blend on Amazon.

 

After spending time last year in Georgia and North Carolina I admit to getting hooked on sweet tea, although I learned to ask for it "half and half" which was plenty sweet in my opinion. Sometimes I add a splash of lemonade or fruit juice, but usually I just crush up some mint and toss it in. I keep a jar of simple syrup in the fridge so we can sweeten our tea to taste by the glass. Needless to say I prefer this method to the giant pitcher of sweetened Lipton's.



#25 Naftal

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Posted 29 June 2014 - 07:34 PM

Hello- Goldfish Tea serves a Keemun as their house ice black tea.

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#26 Katie Meadow

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Posted 30 June 2014 - 09:06 AM

We made an interesting iced tea yesterday using a peach-plum shrub I made last week. Just a splash of vinegar shrub added to sweetened black tea and some bruised mint. My husband thought it was great. I liked it, but not as much as he did. 



#27 social@naturestealeaf.com

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Posted 01 August 2014 - 07:07 AM

I tried to make a citrus ice tea this week.  Just with regular black tea and fresh squeezed grapefruit/orange juice.

 

Need to find a decent green tea to do a honey version.

 

There are several ways you can go with green tea depending on your taste. If you want a stronger flavor you may want to use Gunpowder Green or Sencha Green. For something a little lighter you could try a Dragon Well Green or White Monkey Paw. With green tea I also recommend using a loose leaf so that you get the most flavor from the leaf. 


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