OT Sweet Tea

I gotta tell you, that Nestea in the half gallon size or Red Diamond in the
Gallon size is pretty good tea. Sweet enough even for me.

Cindy and I LOVE that black tea from Starbucks, although I won't order it
if DD isn't working. I'm not telling how many pumps of syrup she puts into
my glass.


"NightMist" wrote in message
...

After some years of work I have finally got DH off of those instant
iced tea mixes, and drinking iced tea that is actual iced tea. The
only thing is he prefers sweet tea. He makes it by infusing the tea
into a sugar solution to make a concentrate, but I am wondering if
anybody has a recipe that calls for a little less sugar? A cup of
sugar to a quart of concentrate is a bit too much for me. Being as he
knows darn well I don't know spit about sweet tea (I generally drink
my iced tea black), I seek the voice of experience.

I've distracted him by picking up a jar of Bama jam at the dollar
store and showing him gramma's peach tea, but that isn't going to
last.

NightMist

--
I'm a little teapot, short and stout
here is my handle, here is my...other...handle?
Bloody Hell!!
I'm a sugar bowl!

My ma could make Lipton's instant tea taste great. I never could so always
made mine from scratch. Until I tried the Red Diamond brand. Pretty good
tea.

Cindy


"-dlm. in Central MA" wrote in message
ups.com...
On Aug 5, 8:44 pm, (Patti S) wrote:
Hi NightMist
I don't know anything about making a concentrate, but..... I'll tell ya
the way my mom makes iced tea, and it's delish!

She uses 12 tea bags (black tea) per gallon of water. Throws the tea
bags and a gallon of cold water on the stove. She brings it just to a
boil, then takes it off the heat and lets it "steep" in the hot water
for about 5 mins. Then, she takes the tea bags out, adds her sugar while
the tea is still hot, and then puts in a jug and refrigerates it. You
can make it as sweet as you like, and it's really good over ice with a
lemon wedge. You can also make "tea" ice cubes, before you add sugar.
That way, the ice doesn't water the tea down. And, as a special treat,
if you have any spearmint growing in the garden, bruise some fresh
picked leaves and put them in the ice cube trays, then add the tea and
freeze. As they melt, they release a delectable minty taste into the
tea..... so you don't need much sugar. It's a wonderful summer treat.

Patti in Seattle

Thanks for the recipe, Patti. I've been trying to replicate my Mum's
iced tea recipe. Unfortunately, it never tastes the same as when she
makes it. I can't wait to give this a try!

- dlm. in Central MA

I am a little reluctant to mention the obvious. You will never be able to
duplicate your mother's version of sweet iced tea unless you have water that
is very similar to hers. The water system where we grew up smelled like it
contained ½ chlorine bleach and some boiled shrimp. Polly



"teleflora" wrote in message
...
I gotta tell you, that Nestea in the half gallon size or Red Diamond in the
Gallon size is pretty good tea. Sweet enough even for me.

Cindy and I LOVE that black tea from Starbucks, although I won't order
it if DD isn't working. I'm not telling how many pumps of syrup she puts
into my glass.


"NightMist" wrote in message
...

After some years of work I have finally got DH off of those instant
iced tea mixes, and drinking iced tea that is actual iced tea. The
only thing is he prefers sweet tea. He makes it by infusing the tea
into a sugar solution to make a concentrate, but I am wondering if
anybody has a recipe that calls for a little less sugar? A cup of
sugar to a quart of concentrate is a bit too much for me. Being as he
knows darn well I don't know spit about sweet tea (I generally drink
my iced tea black), I seek the voice of experience.

I've distracted him by picking up a jar of Bama jam at the dollar
store and showing him gramma's peach tea, but that isn't going to
last.

NightMist

--
I'm a little teapot, short and stout
here is my handle, here is my...other...handle?
Bloody Hell!!
I'm a sugar bowl!

You are right there Polly. That would make a huge difference.

My mom was helping critique some sweet bread once when we were
trying to duplicate grandma's bread. Mom happened to mention that they
used bacon grease sometimes and that was the best. Well, there
are some memories I guess I have to pass on at that rate and that
was in my pre-fat nazi days.

Was the boiled shrimp flavor water the reason southerners use
all that sugar?
Taria

Polly Esther wrote:
I am a little reluctant to mention the obvious. You will never be able to
duplicate your mother's version of sweet iced tea unless you have water that
is very similar to hers. The water system where we grew up smelled like it
contained ½ chlorine bleach and some boiled shrimp. Polly

Well, no, Taria, I guess not. DH likes his tea slightly stiffer than syrup
and he grew up on the Tennessee border. I don't know what they boil in
their water and I'm not asking. Polly


"Taria" wrote in message
news:ITQti.2059$zg3.1093@trnddc04...
You are right there Polly. That would make a huge difference.

My mom was helping critique some sweet bread once when we were
trying to duplicate grandma's bread. Mom happened to mention that they
used bacon grease sometimes and that was the best. Well, there
are some memories I guess I have to pass on at that rate and that
was in my pre-fat nazi days.

Was the boiled shrimp flavor water the reason southerners use
all that sugar?
Taria

I'm from Texas and we drink gallons of tea! I use a 6 cup teapot, fill it
with briskly boiling water and put in 1 Lipton Family Size teabag (if you
want STRONG tea also add 1 small Twinnings English Breakfast Tea teabag). I
let it brew for about 8 minutes, then pour it into a pitcher. I add a scant
2/3 cup of sugar (this will be sweet) and stir until the sugar is dissolved.
I then add ice cubes to the pitcher, about 2 cups of ice, this ice will melt
in the hot tea, more ice weaker tea. Pour over ice in a tall glass with a
big chunk of lemon.
Michelle
"NightMist" wrote in message
...

After some years of work I have finally got DH off of those instant
iced tea mixes, and drinking iced tea that is actual iced tea. The
only thing is he prefers sweet tea. He makes it by infusing the tea
into a sugar solution to make a concentrate, but I am wondering if
anybody has a recipe that calls for a little less sugar? A cup of
sugar to a quart of concentrate is a bit too much for me. Being as he
knows darn well I don't know spit about sweet tea (I generally drink
my iced tea black), I seek the voice of experience.

I've distracted him by picking up a jar of Bama jam at the dollar
store and showing him gramma's peach tea, but that isn't going to
last.

NightMist

--
I'm a little teapot, short and stout
here is my handle, here is my...other...handle?
Bloody Hell!!
I'm a sugar bowl!

Gotta love those memories don'tyou Taria? they sure keep me going
sometimes.

--
Sharon from Melbourne Australia (Queen of Down Under)
http://s195.photobucket.com/albums/z37/shazrules/
"Taria" wrote in message
news:njGti.1628$zg3.228@trnddc04...
Anyone that remembers the Food News out of LA and Jackie Olden might
remember her saying you can't cook a memory. Trying to recreate the
whole feeling of food can sometimes be a tough thing.

My grandparents were Czech and did sauerkraut. Mom never much cooked
that with dumplings like g'ma did. Once in awhile I get everyone
together at dad's house and cook up a mess of the stuff. My brother
walked in last time and said walking in reminded him of g'ma's house.
Oh boy, success.
Keep messing with the tea and you just might hit on the memory : )
Taria

-dlm. in Central MA wrote:

Thanks for the recipe, Patti. I've been trying to replicate my Mum's
iced tea recipe. Unfortunately, it never tastes the same as when she
makes it. I can't wait to give this a try!

- dlm. in Central MA

Just had to sha
I was 'about 15' at the time....first job witnessing besides being
everything else at the Ski Resort.. Did NOT have a short order or lunch
cook--just the guy behind the bar. bar customer asked for ICE
TEA----Bartender got me from making beds to make the tea. I got a glass,
filled it with ice cubes, filled it with water and popped in the tea bag.
Gave him his tea and went back to making beds. Bartender got me, asked me
what I what trying to pull...told him I made ice tea and had to get the beds
done before my dad came to pick me up. He proceeded to 'explode' in front of
the customer. I apologized to the fellow and told him I didn't have a clue.
The CUSTOMER showed me how to make ice tea.....apparently the Bartender
didn't know how either.
I have NEVER made ice tea since then, don't drink it either.

Butterfly (Back to work)

"Michelle" wrote in message
. net...
I'm from Texas and we drink gallons of tea! I use a 6 cup teapot, fill
it with briskly boiling water and put in 1 Lipton Family Size teabag (if
you want STRONG tea also add 1 small Twinnings English Breakfast Tea
teabag). I let it brew for about 8 minutes, then pour it into a pitcher.
I add a scant 2/3 cup of sugar (this will be sweet) and stir until the
sugar is dissolved. I then add ice cubes to the pitcher, about 2 cups of
ice, this ice will melt in the hot tea, more ice weaker tea. Pour over
ice in a tall glass with a big chunk of lemon.
Michelle
"NightMist" wrote in message
...

After some years of work I have finally got DH off of those instant
iced tea mixes, and drinking iced tea that is actual iced tea. The
only thing is he prefers sweet tea. He makes it by infusing the tea
into a sugar solution to make a concentrate, but I am wondering if
anybody has a recipe that calls for a little less sugar? A cup of
sugar to a quart of concentrate is a bit too much for me. Being as he
knows darn well I don't know spit about sweet tea (I generally drink
my iced tea black), I seek the voice of experience.

I've distracted him by picking up a jar of Bama jam at the dollar
store and showing him gramma's peach tea, but that isn't going to
last.

NightMist

--
I'm a little teapot, short and stout
here is my handle, here is my...other...handle?
Bloody Hell!!
I'm a sugar bowl!

On Mon, 06 Aug 2007 11:46:30 -0400, Debra
wrote:

On Sun, 05 Aug 2007 20:44:28 GMT, (NightMist)
wrote:


After some years of work I have finally got DH off of those instant
iced tea mixes, and drinking iced tea that is actual iced tea. The
only thing is he prefers sweet tea. He makes it by infusing the tea
into a sugar solution to make a concentrate, but I am wondering if
anybody has a recipe that calls for a little less sugar? A cup of
sugar to a quart of concentrate is a bit too much for me. Being as he
knows darn well I don't know spit about sweet tea (I generally drink
my iced tea black), I seek the voice of experience.

I've distracted him by picking up a jar of Bama jam at the dollar
store and showing him gramma's peach tea, but that isn't going to
last.


That would depend on how much water he eventually adds to the
concentrate. If he doubles the amount of water to make 2 quarts of
tea, well that's about the usual sweetness for the south east US. If
the concentrate gets used to make a gallon of tea, then it's not very
sweet at all. Mostly it comes down to personal taste. You could just
do what I do--one pitcher is labeled for me and another pitcher is
labeled for DH. I just can't drink the tea he mixes because it is too
sweet at a cup of sugar to 2 quarts of tea. My own preference is for
half a cup sugar to 2 quarts tea, or no sugar added to green tea with
citrus.

I think this is what I may end up doing.
The way I do is to make tea, let it get cold, and put it in the
fridge. I usually drink my iced tea black, I usually drink my hot tea
black as well.
He not only makes a concentrate, he tosses in a pinch of soda (for the
tannin) and bemoans the lack of availability of a particular brand of
tea locally. He says Luzianne (sp) makes the best iced tea. Plus he
uses 6 teabags to two quarts and I use eight. He doesn't want to just
add sugar to my black tea, because he says makeing it the way he does
gives an entirely different result, and blast it he is right.

I hate taking up that amount of space in the fridge for tea, but I may
end up doing just that. Either that or take to drinking smoothies
instead of tea after coming in from gardening.

NightMist
Virgina bluebells, english bluebells, or lily of the valley for a
short, hard to mow, well shaded slope with several trees on it?
--
I'm a little teapot, short and stout
here is my handle, here is my...other...handle?
Bloody Hell!!
I'm a sugar bowl!

Howdy!

Most places in Texas don't serve "sweet tea", thankgod,
esp. before asking, "You want sugared?" g
or marking the self-serve as "no sugar" or "sweet". Pre-sweetened
Sweet Tea is more of a Southren' drink, or a yankee transplant. ;-D

There's usually a pitcher of tea on the counter, here, and a tall glass
of ice-tea on the quilting table (w/ Sweet&Low which dissolves well in
cold tea). The quilting buddies like a little more flavor so we add
raspberry or peach tea bags to the brew (Luzianne), but never sweetener
until it goes in the glass.

http://www.thewindsorhouseoftea.com/calendar.cfm
http://www.rawson.lib.mi.us/Quilt%20Show.htm
tea on the porch: http://steamboatinnjefferson.com/rooms.html
http://teaembassy.com/page/Tea-Embassy/CTGY/History

R/Sandy: real sugar in tea: ick! might as well drink syrup ;-P


On 8/6/07 11:52 PM, in article
, "Michelle"
wrote:

I'm from Texas and we drink gallons of tea! I use a 6 cup teapot, fill it
with briskly boiling water and put in 1 Lipton Family Size teabag (if you
want STRONG tea also add 1 small Twinnings English Breakfast Tea teabag). I
let it brew for about 8 minutes, then pour it into a pitcher. I add a scant
2/3 cup of sugar (this will be sweet) and stir until the sugar is dissolved.
I then add ice cubes to the pitcher, about 2 cups of ice, this ice will melt
in the hot tea, more ice weaker tea. Pour over ice in a tall glass with a
big chunk of lemon.
Michelle
"NightMist" wrote in message
...

After some years of work I have finally got DH off of those instant
iced tea mixes, and drinking iced tea that is actual iced tea. The
only thing is he prefers sweet tea. He makes it by infusing the tea
into a sugar solution to make a concentrate, but I am wondering if
anybody has a recipe that calls for a little less sugar? A cup of
sugar to a quart of concentrate is a bit too much for me. Being as he
knows darn well I don't know spit about sweet tea (I generally drink
my iced tea black), I seek the voice of experience.

I've distracted him by picking up a jar of Bama jam at the dollar
store and showing him gramma's peach tea, but that isn't going to
last.

NightMist

--
I'm a little teapot, short and stout
here is my handle, here is my...other...handle?
Bloody Hell!!
I'm a sugar bowl!