It turns out I’ve been making my iced teas all wrong. I was using boiling water, letting it steep, adding the icecubes, and getting rid of the remaining leaf immediately.
This time, I just coldbrewed it in the fridge for a day, and I have to say the flavour is much brighter (also, it turns out that what I thought was 2L was nowhere near 2L, so the fact that this tea tastes okay despite my use what I thought would be an excessive amount of water is even better).
The liquor is a lovely sunny yellow, and I can definitely taste the fruits. It’s quite a light flavour, and I’m sure I’d enjoy it much more if my tongue weren’t half-dead from sucking on lozenges, but there it is.
Also, this is a sipdown.
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You don’t think it tastes stronger when you hot brew it?
No, because I only let the leaf sit in the hot water for about 5 minutes. Coldbrewing it for longer felt like a more… thorough flavour, somehow.
I feel the best way to get the best bang for your tea buck for making iced tea is brew based on hot brewing recommendation (tsp per water) and time/temp recommendations if it’s not an herbal and THEN stick it in the fridge overnight.
You don’t think it tastes stronger when you hot brew it?
No, because I only let the leaf sit in the hot water for about 5 minutes. Coldbrewing it for longer felt like a more… thorough flavour, somehow.
I feel the best way to get the best bang for your tea buck for making iced tea is brew based on hot brewing recommendation (tsp per water) and time/temp recommendations if it’s not an herbal and THEN stick it in the fridge overnight.