I got these tea bags “free” with my flat when I moved in last year, and they’ve basically sat unloved in my cupboard since. Not for any particular reason, I think I just kept forgetting they were there. Since it’s firmly iced tea weather now, I decided to use up a decent handful of these by making sweet tea. The recipe that seems to strike about the right balance for me is 6 tea bags in 2 cups water for 5 minutes, with 1/4 cup of sugar. I then top it up to 2 litres with water.
It’s one of the best ways I know to ensure I get plenty of caffeine without having to drink hot tea all summer. I get caffeine withdrawal headaches if I go more than 3 hours without tea, but I blame my parents for giving it to me as a baby. Talk about addicted. The only problem with sweet tea (and my new best friend, anything cold brewed in lemonade) is the amount of sugar. I’m just glad I don’t have to go to the dentist anytime soon…
Anyway, this tea is strong enough to make a good base for sweet tea. It’s still possible to taste the black tea, rather than just sugar water, but it is still very sweet. It strikes a good balance, which is exactly how I like it. Clipper’s everyday seems more tannic than my usual Twinings, maybe with a tendency to be a little harsher/more astringent. I drank a hot cup with milk last night as part of my using-up spree, and found it malty but with a slight bitterness in the background. I’d not switch from my usual to this, but it’s not a bad substitute by any means.