First iced tea of the season! I used 4 cups of filtered water and 4 tablespoons of River Shannon into my pitcher, and put it in the refrigerator for 8 hours. I then made simple syrup (1 cup sugar, 1 cup water, put on low to medium heat on stove til combined into clear liquid) and chilled it. When 8 hours elapsed, I strained the tea into a carafe and added 4 tablespoons of simple syrup to sweeten it.

It was really good! I love the cold brew method – no bitterness at all and the tea, which is normally a “puts hair on your chest” strong tea, was mild and delicious. I once made hot brewed iced tea out of a Golden Monkey tea for company (only once because it’s too expensive to use doubled like that!!) and this cold brewed tea reminds me a lot of that!

We have almost drank all 4 cups! I think I’m going to do this again tomorrow and also throw in a bag of the Passion tisane for a fruity variation.

Iced 8 min or more

I’ll try this tomorrow, sounds good.

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I’ll try this tomorrow, sounds good.

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I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes


Collingswood, NJ



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