Another sun tea to get you through the hot summer days! I’m a huge fan of black tea (Irish Breakfast is my personal fav that I drink every morning), and so naturally I’d like to have it any time of the day. However, when it’s 100°F outside, the thought of hot tea isn’t that appealing – unless it’s chai. Having an iced tea is just the ticket! But sometimes you don’t want something herbal, you want something dark and delicious. Try this bad boy out! This recipe makes about 2 qts.
6 bags Orange Pekoe or other Ceylon tea bags (I used Twinnings)
*optional – 1 TBSP dried rosebuds (to give a subtle complement to the OP or C)
In a pitcher (with lid), place the 6 teabags (with strings out) and rosebuds (if using). Fill with 2 quarts cold water and place in sun for 2.5-3 hours. Strain into a pitcher, sweeten with sugar/nectar if desired, and serve over ice!
*Note: if you prefer a weaker strength tea, use only 4 tea bags with 2 qts water. Leave in sun same amount of time. The only thing you change is the number of tea bags to adjust the strength to your liking.