Refresh your summer routine with iced tea.

“It’s a great pick-me-up, but not so much a boost that you won’t be able to sleep tonight,” said Annelies Zijderveld, author of “Steeped: Recipes Infused With Tea.”

As the heat and humidity increase, iced tea seems to be the best antidote for sticky weather. First, a strong tea primer: “Tea usually comes from the Camellia sinensis plant,” said Zeder Weld. “Luck comes from how the tea is processed and for how long.”

Black tea is the most processed and contains the most caffeine. Green tea is less processed and lighter in caffeine, and white tea is less processed.

Herbal teas, on the other hand, are not technically “teas” because they are not made from the leaves of Camellia sinensis – and most do not contain caffeine. Chamomile tea, for example, is made from chamomile flowers, and mint tea is made from mint leaves. To distinguish between the two types of beverages, Zederwald said, “We call it tisin or infusion.”

While you can make iced tea from any type of tea or tessin, Zeder Weld suggests two techniques for making the most delicious cold tea. With one of these methods, you can play with a combination of different flavors, such as green tea and mint tea, hibiscus tea and rubbish tea, black tea and sour tea or jasmine tea and oolong tea.

How to make iced tea concentrate

Iced tea concentrate is just a strong compound that can be diluted to your liking, like cold coffee that can be cut with water or poured on ice. This method ensures that the taste of your iced tea will not become too weak or watery when the ice in your glass starts to melt.

To make the tea concentrate, use twice the number of loose leaf teas or tea bags as you usually do when making hot tea. If you typically use one tea bag per 12 fluid ounce of water, use two bags for strong concentration. Concentration can also be greatly increased.

To serve, you can either put the concentrate directly on ice and allow it to thaw as the tea melts, or dilute the concentrate with water or milk for a tea bed. Start with a 1: 1 ratio of tea, concentrated in water or milk, and adjust to your taste.

How to make a cold tea infusion.

On lines like cold brew coffee, cold tea infusion or cold brew tea is a one-handed closure that can be made with any bagged or loose leaf tea. The cold infusion is “a very low tank with a very smooth tea flavor,” Zederwald said, because it involves no heat and the tea runs slowly.

Green tea is less processed than black tea and is also lighter in caffeine.

To cool the tea, fill a jar with cold water and add tea bags or loose leaf tea, which can be placed in a tea ball or reusable muslin tea bag to ease the tension. ۔ My preferred ratio is two teaspoons or two teaspoons of loose black tea per quarter of water, but this amount can be adjusted for more delicate flavored teas such as jasmine or white tea. Close the jar and refrigerate for at least six hours or overnight to allow the tea to stand.

Although it may seem quick and easy to keep tea standing at the counter at room temperature or in the sun, it is a potential food safety hazard, according to the US Centers for Disease Control and Prevention. “One of the types of iced tea I never advocate is sun tea,” said Zeder Weld. “It’s the kind of way I think it’s best to stay away” because of the potential for bacteria to grow in hot water with the rapid growth of tea.

Leaving the tea in the refrigerator overnight, instead of keeping it at the room temperature counter or in the sun, keeps the water temperature below 40 degrees Fahrenheit (approximately 4 degrees Celsius) in a bacterial zone.

Now that you have your ideal iced tea, you can definitely drink it straight away. Or you can use it in a variety of beverages, desserts and even delicious dishes.

Drink tea

The most popular iced tea drink (after plain sweet tea) should be Arnold Palmer. Combined with iced black tea and lemonade, it is easy to make from scratch and lends itself to many variations. Replace regular lemonade with the fruit-filled version, or add a splash of wine to revive the drink. Add vodka to make John Deli’s, as is the old joke of golf, or make Pim’s Palmer with the British Pim’s No. 1 liqueur (based on which).
Another is a simple one and a half formula shady with low alcohol volume, a cocktail that traditionally combines beer with lemon lime soda or sparkling lemonade. For fruity drinks, think pink and mix fruit beer or sour beer with tart hibiscus tea to make hibiscus sweet.

There is also a way you can have iced tea for breakfast. In “Steeped”, Zijderveld has smooth ingredients that combine fresh fruit and ice with tea instead of milk, juice or yogurt. Try green tea in your favorite green smoothie or light English breakfast tea in sweet berry smoothie.

Sweet tea

One of Zeder Weld’s favorite ways to turn iced tea into a summer dessert is to make homemade ice pop. She recommends sweetened Hibiscus concentrate as the base, because “no one says sweet tea should be traditional black tea,” she said. “It’s a refreshing afternoon treat that doesn’t contain caffeine and rehydrates you.” If your pop molds are large enough to accommodate pieces of fruit, she recommends adding blueberries, raspberries or chopped peaches to the pops.

You can drink iced tea directly or mix it with various beverages, desserts and even dishes.
Water is not the only liquid you can add to your tea. Milk, cream and even yogurt will add flavor to the tea. Earl Gray Tea has a distinctive floral bergamot flavor. Earl Gray Panna adds custard to the quota tarts, and a teaspoon of vanilla broccoli adds hot spicy flavors to the tea. she does.

Delicious tea recipes.

It is possible to make whole food with the ingredients in tea. Let your chicken (or pork) drink tea so that it gets more flavor and moisture with the sweet tea salt water. Brewing is not just for Thanksgiving turkeys but for any lean cut of meat that tends to be drier and more cooked.
Are Swedish dish cloths worth it?  Absolutely.  Why is it here (Courtesy CNN Underscore)
Once your salted chicken is cooked, mix the juice and honey with the tea and remove with a sweet and sticky tea glaze. To complete the meal, serve a side salad dipped in vinegar dipped in tea, such as a smoky lapping sucking honey mustard dressing or chamomile honey dressing.

Casey Barber is a food writer, illustrator and photographer. Author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Brand-name Treats” And the editor of the website Good. the meal. Stories

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