Texas Iced Tea

Texas Iced Tea

Texans and lots of other Southerners love iced tea. Huge glasses of it
are served with practically every meal. It is the universal drink in
Texas. Dr. Pepper and Kool-Aid are close runners up, but can't
compete with iced tea in popularity.

"In truth, there are two traditional iced teas in Texas, as different to
their partisans as bourbon and milk. The only variation between them --
sugar -- may seem to outsiders like a matter of personal preference,
but in Texas the choice approaches a statement on moral character.
The sweetening set usually adds sugar -- a lot of it -- before serving
tea, leaving you little option about how you want it, and the
non sweeteners will avert their eyes if you reach for sugar, as though
you might pick your nose next."
----- "Texas Home Cooking" by Cheryl and Bill Jamison

Traditional Texas Tea

6 teaspoons loose black tea or 6 tea bags
1 quart cold water
ice
sugar -- optional
lemon wedge -- for garnish


Place the loose tea or tea bags in a large teapot. Pour the water into a
tea kettle or saucepan (always use fresh cold water for best results).
Bring the water to a vigorous boil, and, at once, pour it over the tea.
Don't allow the water to boil more than a minute or two, or the tea
could become clouded by mineral deposits in the water. Top the teapot
with lid, and allow the tea to steep about 5 minutes. The tea should get
good and dark since it will be diluted by the ice. Discard the tea bags,
or, if you are working with loose tea, plan to strain it through a small
strainer before serving.

Let the tea stand at room temperature until it is needed. When you pour
it, use a good number of ice cubes, but don't overdo it the way
fast-food franchises always seem to do. Serve the tea in a barrel-size
plastic glass or 1-quart Mason jar for an authentic touch. Add sugar, if
you like, and a hefty wedge of lemon. Always offer refills. Iced tea
tastes best the day it's made.

Serves 1 Texan

Variation: On hot summer days, make "sun tea" outside. Put the tea and
cold water in a jar, and set it out to soak up some rays. You'll have
tea in a couple of hours, but give it twice that long for full flavor.

Hot tea has always been rare in Texas, except for a variety made from
sassafras root. Sassafras tea was a traditional beverage in East Texas,
used in the spring to "thin the blood", and it's still as good a way to
fight a cold as any we know.

Garry's Home Cookin'