Hot Brewing Method:
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Bring filtered or freshly drawn cold water to a rolling boil.
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Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot.
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Pour the boiling water into the teapot.
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Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).
Iced Tea Brewing Method (Individual Serving):
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Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
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Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
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Cover and let steep for 5-10 minutes.
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Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
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Not all of the tea will fit, allowing for approximately an additional ½ serving.
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Garnish and sweeten to taste. (if you choose)
Iced Tea Brewing Method (Pitcher - to make 1 liter/quart):
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Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
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Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
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Steep for 5 minutes.
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Quarter fill a serving pitcher with cold water.
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Pour the tea into your serving pitcher, straining the tea or removing the tea bags.
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Add ice and top-up the pitcher with cold water.
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Garnish and sweeten to taste. (if you choose)
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A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
Special "Front Porch" Brewing Method (1 1/2 quarts):
Just what is it they do in Texas that makes their iced tea so spectacular? To find out, we went straight to the source—or rather, we know of someone who did:
Brownsville, the southernmost city in the state.
Down in Brownsville, he met an elderly woman who claimed to possess the best iced tea recipe in all of Texas. Who was he to argue? He followed her to her home, settled into a porch swing, and took out a pad of paper and pencil.
“To make one and a half quarts of tea,” she began, “put one quart (4 cups) of fresh, cold water in a kettle and bring it to a boil. When the water comes to a boil, infuse 5 grams of black tea in a teapot.”
(We recommend measuring the tea with our One Cup Tea Scoop—perfect for this occasion!)
“Now,” she continued, “here comes the tricky part. Don’t pour the hot water gently—really let it splash down and agitate that tea. Get it mad, y’all! Then, set the tea aside and let it steep for at least an hour. Once it’s done, strain it into a pitcher, add ¾ cup of sugar, and stir until it’s dissolved. Finally, add a couple of cups of cool water and set it in the fridge until it’s nice and cold.
“When you’re ready to serve, garnish with a big ol’ slice of lemon—big enough that y’all can squeeze the juice right out of it! And that’s that!”
Steps (laid out):
- Put one quart (4 cups) of fresh, cold water in a kettle and bring it to a boil.
- When the water comes to a boil, infuse 5 grams of black tea in a teapot. (We recommend measuring three scoops with our One Cup Tea Scoop)
- Don’t pour the hot water gently—really let it splash down and agitate that tea. Get it mad!
- Set the tea aside and let it steep for at least an hour.
- Once it’s done, strain it into a pitcher.
- Add ¾ cup of sugar, and stir until it’s dissolved.
- Finally, add a couple of cups of cool water and set it in the fridge until it’s nice and cold.
- When you’re ready to serve, garnish with a big ol’ slice of lemon—big enough that y’all can squeeze the juice right out of it! And that’s that!
