Saturday, July 9, 2011
Ice It, Baby!
Excuse me, my tea snob side is showing again...
I do like sun tea, but haven't made it in a long time simply due to the time it takes. My normal method for iced tea is to brew up a pot just as I normally would, with maybe half to one teaspoon more leaves than normal. I fill a tempered glass pitcher with ice, and then pour the hot tea over it, swirling it around so it cools rapidly. That's it. No fuss, no muss, and it's always fabulous.
This week I've been drinking Assam Melody from Adagio over ice, pictured above - and it makes a really great glass because it's naturally a little sweeter than, say, a Ceylon tea would be. It's very rich and full-flavored, and still very refreshing.
Another tea I've been drinking iced is Perfectly Passionate from Teas, Etc - a black tea from Sri Lanka mixed with marigold petals that somehow manages to have a very fruity, almost mango-like taste. It's excellent...and the flavor is enhanced when it's chilled, in my opinion.
And of course, if you don't want the caffeine, do try iced Rooibos. I haven't made any yet this year, but it's quite a treat - very naturally sweet, and if you use the fruity flavors, very much like a dessert cocktail of sorts. More on that later when I've made a few batches.
Are you icing your tea this summer? What are your favorite leaves/flavors to chill?