Sweet tea—sweetened iced tea—is an institution in the southern states. Every restaurant here in Atlanta serves it, and before sugar became Enemy #1, every household made it. However, there is a right and wrong way to make sweet tea, and I am going to share the Right and Proper way, which is brewed bracingly strong and dark, and sweetened aggressively. You can trust me: I am a certified sweet tea expert.
DAMN FINE SWEET TEA
For a 2 quart pitcher of tea, you’ll need:
- 3-4 “family size” aka “quart size” aka “the big bags,” or 8-9 regular “cup” size tea bags (Note, quality counts: if you’re in the US/Canada, use Lipton or Luzianne or one of the more expensive brands of basic black tea—avoid generic or cheapie brands. If you’re in the UK (or India), you have access to way better tea than we do, PG Tips and all that. Lucky you!)
- 1/2 to 3/4 cup sugar (more or less to taste)
- water
Now, here’s what you do:
(1) Boil a small amount of water in a kettle or pan on the stove, or in an electric kettle (I couldn’t live without my electric kettle). The amount of water doesn’t matter—you’re basically making a tea concentrate, so boil just enough water to cover the tea bags (an inch or two). When it boils, remove from heat, submerge the tea bags, and set a timer for 5 minutes; any longer and the tea will be bitter, any less and it will be too weak. Note: the amount of tea bags I’m suggesting goes against the package directions. I personally use 4 family size bags to make 2 quarts of tea. Yes, this is strong. If you prefer your tea weaker, you are a pussy wimp delicate soul; please adjust the number of bags on your next batch.
(2) Remove the tea bags. Do NOT squeeze them to get the last drops of tea out; this will make your tea bitter.
(3) Add sugar while the tea is still hot and stir until crystals are dissolved (if you add sugar to cold tea, the crystals won’t dissolve). I prefer just shy of 3/4 cup of sugar. Though this isn’t sickeningly sweet, a la McDonald’s Sweet Tea, it still might be too much for those of you unused to the Power of Sweet Tea. If you are unsure, start with a heaping 1/2 cup and sugar-up on the next batch if it’s not sweet enough. This is no time for Splenda, people; go big or go home.
(4) Pour the sweetened concentrate into a pitcher and add enough cold water to make a total of 2 quarts. Stir. Pour over ice. Enjoy.
Sometimes I put a few sprigs of fresh mint in with the tea bags and let them steep together; sometimes I cut up lemon wedges and serve with the tea. If you’re feeling super-festive and want to impress friends, use the fresh mint when you’re steeping (remove it and throw away the spent springs with the used tea bags), then add a thinly sliced orange and fresh mint leaves to the pitcher with the cold water, kind of like you would if you made sangria—looks pretty in a clear glass pitcher and tastes yummy, especially if you let the orange slices float around in the tea for an hour or so before serving. However, most of the time I just drink it straight-up over gobs of ice. Refrigerate any leftovers.
Now try to go back to unsweetened tea . . . if you can, muhahahaha! It’s an addiction. You’re welcome, and don’t come crying to me when you end up on diabetic meds and insulin shots.
