For me, iced tea defines warm weather. In my house growing up, the first really warm, sunny day of spring meant a big glass jug of water and tea bags went out on the front porch, and came back, poured over ice, as the first hint of summer. There’s sweet tea too, but that was always a not-at-home treat, as my parents (and now me) are not big on keeping sweets in the house.
Over the years, the recipe has evolved, from early years of Red Label or Orange Pekoe, to the high school staple of 50-50 Earl Grey and Darjeeling, to my collegiate blends of gunpowder and jasmine. Today, I made my first jug. That is, the first jug I’ve made in my own jug on my own stoop. Consequently, I decided to try a new recipe.
I used:
1 L purified water, in a glass pitcher
2 bags Ten Ren Hibiscus Spice tea
4 bags Twinings Darjeeling tea.
Put in sun for three hours. This mix has the sweet, citrusy flavor of hibiscus without being overpowering, although next time I think I’ll add another bag of that if for no reason other than getting more of its amazing crimson color.