♠I rarely drink tea hot anymore. Nowadays, most of the time I cold brew a concentrate for at least 24 hours in the fridge, and then use that to make a gallon pitcher full of chilled tea. (To do this, I first empty the contents of 10 to 15 tea bags into an empty 32 oz glass juice jar, fill it about 80% full of water, then put the lid on and shake it. I put it in the fridge on the door, so that the movement steeps the tea a little each time I open and close it. When I’m ready for more tea, I strain the contents through a metal screen coffee filter and then add enough cold water to fill a gallon pitcher.) Sometimes I use my favorite teas to infuse liquors. Hot or cold, I often like my tea with creamer.
I generally enjoy my drinks sweet. I usually sweeten my chilled teas with a combination of sucralose and Truvia, which I’ve found tastes better to me than either of them alone.
I only like traditional “iced tea” if I can add creamer to it.♦
