Monday, June 07, 2010

Classic Southern Sweet Tea

Yes, Classic Southern Sweet Tea is loaded with sugar, but it's still far less sugar than any sweetened bottle product contains, and you can control how much sugar is in your iced tea. This recipe is a little less sweet than a deep south sweet tea, but perhaps plenty sweet enough for the Yankee palate.

For each quart:

2 cups near boiling water (175°F-185°F)
2 Tbsp loose black tea (in a large tea ball, Tsac or cheesecloth)

1/2 cup white sugar

2 cups cold water
1 pinch (1/16 tsp) baking soda


1. Heat 2 cups of the water to just below boiling. (175°F-185°F) 2. Steep the tea with the baking soda in the 1 cup of the hot water for about 3-4 minutes. 3. Dissolve the sugar in 1 cup of hot water. 4. Remove the tea leaves from the brewed tea concentrate. 5. Add the hot tea and the dissolved sugar to the cold water. 6. Chill until ready to serve. Serve over ice. Garnish as desired.
For best results, SensibiliTeas recommends Java Malabar or Assam 1947 for this recipe. Large TSacs for making larger quantities of tea are available at SensibiliTeas. These TSacs are also great for making mulled wine or cider later in the year.


  1. Wow you mean someone shared the southern secret of how we keep our tea from going bitter or bad so fast. REMARKABLE!!

  2. um when do you add the pinch baking soda ?

  3. Sorry for the delayed response! The baking soda can be added at the time the tea is steeping. I will make the correction to the recipe. Thanks for bringing this to my attention!


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