First, as always, start with fresh, spring or filtered water and a fine whole leaf tea. Tea bags (with tea dust) makes a dull, flat iced tea. Make it from real leaves, it tastes great. Ceylon, Assam, or Darjeeling are good choices for preparing a black iced tea. Green teas and Oolongs are also refreshing when iced.
To make a cup, simply double the amount of tea leaves (usually making it two teaspoons per cup of water), and steep as usual. To prevent clouding (which happens sometimes when fresh, high quality tea is cooled too quickly), dilute your double-strength brewed tea with cool water instead, and serve over ice only when you’re ready to enjoy it.
If making iced tea for a group of friends, keep your serving pitcher at room temperature, adding ice to your drinking glasses. Refrigeration dulls the flavor, while adding ice to a big pitcher of tea will water it down over the afternoon. Enjoy within 12 hours of brewing. Ahh! Refresh and repeat!
Garnish your iced tea with a slice of lemon or sprig of mint for the perfect glass of cool, refreshing iced tea.
Mighty Leaf Tea carries a couple nice looking and functional iced tea pitchers where the vessel with the ice in the center does a nice job keeping the tea cold without “over-diluting” as the ice melts into the center tube, not into the tea.