Brewing, Storage & More

Iced tea was invented in America in 1904. Like many great inventions, iced tea was created completely by accident.

It was a sweltering day during the World's Fair in St. Louis, Missouri, and Englishman Richard Blechynden’s tea concession was not doing well. Thinking quickly, Mr. Blechynden added ice and created a beverage that has since become an American favorite.

Almost any tea you enjoy hot can be poured over ice for a refreshing change. Some teas, however, lend themselves to making a better glass of cold, clear, bright and flavorful ice tea.

CLOUDING

Teas cloud when the pH or chemical balance in the glass is upset.  Sometimes it can be as simple as the type of tea.  Some teas have a high acid content which will change the pH level in cool water.  If your chilled glass of iced tea clouds, try slicing up some citrus fruit and adding it to your glass.  Lemons, limes and oranges are high in acid and will help balance the pH level.

Brewed iced tea is more than 99% local water, so another major factor in clarity can be the quality of the water being used.  Mineral content, chlorine and water hardness can easily affect both the clarity and taste of the brewed tea.

BREWING

• When using a standard coffee maker to make tea:
• Use 1 oz. of tea to 64 oz of water,
• Run one cycle through leaves,
• Pour hot infused tea into 64 oz of cold tap water,
• Place blended tea into dispenser.

Another option is to run two brewing cycles through the same leaves.  Let cool before placing in dispenser.

STORAGE AND SERVING TIPS

• Add ice when serving
• Do not store overnight.  Brew tea fresh each day.
• If making traditional ice tea (without a brewing machine), do not bring water to a full boil.
• If clouding occurs immediately following brewing, lower brewing temperature of water.
• Never use a coffee pot for tea.  Any item previously used for brewing or storing coffee will contaminate tea.