Classic Iced Sun Tea
Bright sunlight helps slow-brew Ceylon orange pekoe tea and cold water into a deeply flavored beverage strong enough to withstand abundant ice, yet without bitterness, making it a favorite for a summer day.
- Yield: Makes about 12 cups
Source: Martha Stewart Living, June 2007
- 12 cups cold water
- 4 tablespoons loose Ceylon orange pekoe tea (or 12 tea bags)
- Ice, for serving
- Mint sprigs or lemon slices, for garnish
Pour water over tea, and steep in bright sunlight until rich brown and translucent but not cloudy, 2 1/2 to 3 hours. Strain. Serve over ice with garnish.