Iced tea has become an American tradition. To my knowledge, no other country prefers to drink their tea iced like the United States does. Most people don’t think they are having a tea party when they are drinking this thirst quenching beverage, but they are!

image courtesy of Lauren Rubinstein

Making iced tea is simple. I prefer making my tea from loose-leaf tea because I think the flavor is better and the choices are numerous. If you want to go outside the box a bit, choose a tea that is not black.

Tea American Style
Lisa Boalt Richardson, The World in Your Teacup

To brew one gallon of gourmet iced tea with loose-leaf tea:

1. Use spring water or fresh, cold water from the tap. Do not reuse water that has already boiled–the oxygen will have evaporated from it, and this affects the taste of the tea.

2. Measure 1/3 cup tea leaves. Place them directly into the teapot or use a tea infuser that’s large enough to allow the leaves room to expand and steep properly. For teas or herbals that require a heaping teaspoon for one cup of tea, like Rooibos, use 2/3 cup leaves.

3. Heat the water until it reaches the correct temperature: generally 160-180 degrees for green and white teas; 190-200 degrees for oolong; and a full boil for black teas, herbal infusions, and fruit blends. A sex-cup teapot is a good size to use. Pour water over the leaves immediately and cover the teapot.

4. Steep the tea for the time instructed on the tea package: generally 3-5 mintues for black teas; 3-5 minutes for oolong; 1-3 minutes for green and white teas; and 5-10 minutes for herbal infusions and fruit blends. Steeping too long can cause the tea to taste bitter.

5. Immediately after steeping, remove the leaves by straining the loose tea leaves from the teapot as you pour the tea into a pitcher or by removing the tea infuser.

6. Transfer the tea to a pitcher and sweeten it if desired. The add enough cold tap or filtered water to make one gallon.

MF&L Staff at Maine Food & Lifestyle magazine.