Interesting Sweet Tea recipe
Wubba
of this?
Wubba
~~~~~~~~
darryl said:
an old time southern-er woman in georgia told me how to make it
Sweet tea is easy to make
1 quart of regular tea (brewed hot or sun-brewed)
1 to 1.5 teaspoons of baking soda
sugar to personal taste
dB The DBA
K Shelton
Karen Shelton
http://altnature.com
remove eatmyspam from reply address to email me
"Wubba" <wu...@SPAMFREEskywardinternet.com> wrote in message
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> I saw this over on misc.rural , in a southern food post. Anybody ever
heard
> of this?
> Wubba
> ~~~~~~~~
BarefootinDD
a pot of tea while it is hot, and then they let it steep before adding sugar
and water. Supposedly the baking soda takes the bitterness out of the tea. Not
to brag, but I make one heck of a pitcher of iced tea, and I don't use baking
soda in mine.
dd
Donna
Barbara Petty
It is soooo good.
I like to have a slice of fresh orange on the side of the tea cup...or
on the glass if it is Iced tea.
It is especially good in cold weather.
barbtoo
Donna
I think I've used their (or at least, I think it's theirs) English
Breakfast tea before...and their Formosa Oolong, but only as hot teas.
I didn't care for the English Breakfast, but the Oolong was peachy
good. :) Of course, that's been a few years.
Barbara Petty
it. It smells good while it is brewing.
barbtoo
Donna
Ahh, a type of spiced tea instead of the company I remember. :) I've
had different versions of that, too. Most of the time hot, on
occasion, cold. Somewhere, I have a recipe where you make it in bulk
from Tang, Nestea, and other ingredients and store like you do biscut
mixes. Use a teaspoon or two in your cup of hot water for a great hot
tea. LOL! Have a similar recipe for instant cocoa, but nowadays, I
think you can probably buy both cheaper than you can make it.
Donna
BarefootinDD
>So tell us your secret. :) Please. Pretty please.
>
Not a problem!
I use 4 family sized tea bags. I happen to use decaf, but sometimes I'll toss
in one or two small caffeinated bags to give it a kick. Either put them in a
pot of cold water and bring to a boil on the stove, or make it in the coffee
maker. The real key is to let it steep, so if you make it in the coffe maker
let it stay in the pot on the burner a while; if you make it on top of the
stove, after bringing it to a boil turn it off and let it sit with the lid on
until it cools down some, but not too cool. You still want it to be warm enough
that the sugar will dissolve.
I use approximately one and 1/4 cups of sugar to a gallon pitcher. Pour the hot
tea over the sugar and stir ... stir ... stir. Then add cold water to fill the
pitcher and stir again.
Enjoy!
dd
ConnieG999
>Anybody ever heard of this? Wubba
And followed by my response:
Baking soda in tea? whatever for? I've been making sweet tea for years, and
I've never once used baking soda.
If my tea is bitter, I consider it soured and throw it out.
techrat3
of the tea is bitter and very strong. One can get the same effect by
squeesing the tea bag with a fork. It makes bitter tea. The old English
method is still the best way to make tea. Bring your fresh cold water to a
boil, then add one regular sized tea bag for the number of cups you are
making, six cups add six tea bags. Then add one tea bag for the pot. Let the
tea steep for one to five minutes. A good cuppa. One can add wild mint to
flavor. Three fingers of Georgia white lightening can not hurt either.
"ConnieG999" <conni...@aol.com> wrote in message
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Larry Smith
"techrat3" <tech...@suscom.net> wrote in message
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> Bitter tea is usually caused by letting the tea steep too long. The liquor
> of the tea is bitter and very strong. One can get the same effect by
> squeesing the tea bag with a fork. It makes bitter tea. The old English
> method is still the best way to make tea. Bring your fresh cold water to
a
> boil, then add one regular sized tea bag for the number of cups you are
> making, six cups add six tea bags. Then add one tea bag for the pot. Let
the
> tea steep for one to five minutes. A good cuppa. One can add wild mint to
> flavor. Three fingers of Georgia white lightening can not hurt either.
That natural acid in tea, coffee, beer, whisky, and a few other drinks which
gives them a wonderful flavor and aftertaste is tannin. It's in tea leaves,
hops, oak barrels, and coffee beans.
If you put baking soda in tea, it neutralizes the tannin. A base -- soda --
neutralizes an acid.
Tea without tannin is like spaghetti without parmesan or shrimp scampi
without garlic.
Donna
Thanks DD. I'll have to try that. Mine's not bad, but hubby says it's
weak.
Donna
Rachel McCraw
donna...@netscape.net (Donna) wrote:
> barefo...@aol.com (BarefootinDD) wrote:
<snipped tea instructions>
>Thanks DD. I'll have to try that. Mine's not bad, but hubby says it's
>weak.
>
>Donna
Here's another method you might want to try--my mama's recipe. <g> We
usually make a gallon at a time too, but it's easy enough to scale
down as need be. We usually put somewhere between a quart and half a
gallon of water in a stainless steel or enameled pot that's easy to
pour out of, and once it comes up to a good boil, pull it off the eye
and pitch in the tea. Good loose tea is better (IMO, Kroger brand is
better than Lipton's, but I like Red Label or Nirav or another good
Indian tea if I can get hold of it), but decent bags are fine. I use
a rounded 1/4 c. loose tea or I think 10 regular tea bags ( you can
adjust if that's not right). Cover the pot immediately and let it
steep for 8 or 9 minutes, then drain it off into a gallon container
with a few cups of cold water and 1 or 1-1/4 c. sugar in the bottom.
(Obviously a strainer and maybe a funnel is in order if you use loose
tea.) Stir it to dissolve the sugar, then fill it up the rest of the
way with cold water. If you use a milk jug like I started doing after
too much broken glass, just shake it after it's full and covered--it's
still warm enough to dissolve the sugar.
I prefer to let it sit and chill at least a few hours, if not
overnight, to give it time to mellow some. You can also make a tea
"concentrate" by just pouring and sweetening the strong tea straight
out of the pot in a jar (glass juice jars are good), then putting it
in the fridge when it cools down enough--that will give you good cold
mellow tea as needed when you mix it up with enough water to make up
the gallon.
Hope this helps too. :)
Rachel
kybob
> Three fingers of Georgia white lightening can not hurt either.
>
and i always thought the kentucky kind was better. lol
bob
Donna
Thanks Rachel. I used to have a teaball for loose tea...but it only
made a cup at a time. I'm not too wild about having to strain all that
tea, so I guess it's the bags for me. Thanks again.
Donna
Charles Perry
"Donna" <donna...@netscape.net> wrote in message
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> scat...@i-plus.net (Rachel McCraw) wrote:
<snip>
>
> Thanks Rachel. I used to have a teaball for loose tea...but it only
> made a cup at a time. I'm not too wild about having to strain all that
> tea, so I guess it's the bags for me. Thanks again.
>
> Donna
You can buy small paper bags that are meant to make homemade tea bags. They
look like a very narrow "fold and tuck" sandwich bag. You put tea in, fold
and tuck and drop in the water. You can also use coffee filters. Just put
in the loose tea, twist the top and tie with a string. Works great.
I seldom use tea bags now, I prefer loose tea.
Charles Perry P.E.
techrat3
jug of tea. When the tea crock is empty they just all more hot water to it.
About every week they clean out the jug and make a new batch. In tea houses
they can make a tea pot go a very long way.
"Charles Perry" <chpe...@ieee.org> wrote in message
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Joel Thomas
the tea less cloudy, really just for looks
Joel
Wubba <wu...@SPAMFREEskywardinternet.com> wrote in message
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BarefootinDD
>About every week they clean out the jug and make a new batch.
Ummmm no thank you.
dd<---who doesn't drink tea more than 2 days old
K Shelton
"BarefootinDD" <barefo...@aol.com> wrote in message
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Helen
after talking with you all last year about tea....I went to the store and
bought three different brands...at least I can make it without it being
bitter now...I don't know which one I like the taste of better than the
others...I'll be letting y'all know about the iced-tea. I drink hot tea
sweetened with honey.... but mostly, I drink good ole Maxwell house with
some hazelnut syrup poured in on top of the grounds... I have some almond
flavored syrup too, but haven't tried it yet. As for the hazelnut...I've
found the 'unsweetened' (whatever that means...low fat? sugar? whatever) to
be better than the regular kind...and it's not as sweet. Here in Georgia
when I go to a restaurant I order Half-and-Half. That's one glass of sweet
tea and one glass of unsweetened tea....I then get a third glass and mix it
so it isn't soooo sweet. Golly bum...theses folks make it so sweet it's
just like syrup.....I can't handle that...I'll sick with the half and half.
And it IS diffrent to sweeten it while it's hot as opposed to when it's
cold. If you order unsweet tea in the restaturant then you have to use
those little packets of sugar...and it's just not the same..... Iced tea is
goooood stuff...in hot weather.
Helen
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Randy Jones
> I use 4 family sized tea bags. I happen to use decaf, but sometimes I'll
toss
> in one or two small caffeinated bags to give it a kick. Either put them in
a
> pot of cold water and bring to a boil on the stove, or make it in the
coffee
> maker. The real key is to let it steep, so if you make it in the coffe
maker
> let it stay in the pot on the burner a while; if you make it on top of the
> stove, after bringing it to a boil turn it off and let it sit with the lid
on
> until it cools down some, but not too cool. You still want it to be warm
enough
> that the sugar will dissolve.
I make mine using the coffee maker, but I don't run the water through the
maker. I put hot tap water and the tea bags into the pot and let it steep on
the hot plate for about a half hour or so. Sometimes running the water
through the maker will cause the tea to have a coffee taste..
Randy