📝 About This Recipe
Known affectionately as the 'Table Wine of the South,' this iconic beverage is more than just a drink; it is a gesture of hospitality and a cooling balm for humid afternoons. Our recipe balances a deep, robust black tea base with a perfectly calibrated sweetness and a secret pinch of baking soda to ensure crystal-clear results. Every sip delivers a smooth, velvety texture and a refreshing citrus finish that defines Southern summer living.
🥗 Ingredients
The Tea Base
- 3 bags Family-sized Black Tea Bags (Luzianne or Lipton are traditional favorites)
- 4 cups Filtered Water (For the initial concentrated steep)
- 1/8 teaspoon Baking Soda (The secret ingredient to neutralize tannins and prevent cloudiness)
The Sweetener & Dilution
- 1 1/2 cups Granulated White Sugar (Adjust to 1 1/4 cups for 'less sweet' or 2 cups for 'extra sweet')
- 8 cups Cold Filtered Water (To dilute the concentrate to the perfect strength)
Infusions & Garnishes
- 1 whole Fresh Lemon (Sliced into thin rounds)
- 4-6 stems Fresh Mint Sprigs (Slapped between palms to release oils)
- 1 whole Fresh Peaches (Optional; sliced for a fruity variation)
- 4-6 cups Ice Cubes (Crystal clear ice is best)
👨🍳 Instructions
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1
Begin by bringing 4 cups of fresh, filtered water to a rolling boil in a medium-sized saucepan over high heat.
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2
Once the water reaches a boil, remove the saucepan from the heat immediately to avoid over-boiling, which can make the water taste flat.
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3
Add the 1/8 teaspoon of baking soda to the hot water. You will see a tiny fizz; this is the secret to a smooth, clear tea without any bitter aftertaste.
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4
Submerge the 3 family-sized tea bags into the water. If using standard-sized bags, use 12 bags. Gently dunk them to ensure they are fully saturated.
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5
Cover the pot with a lid and let the tea steep for exactly 15 minutes. Do not squeeze the bags when removing them, as this releases bitter tannins.
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6
While the tea concentrate is still piping hot, add the granulated sugar. Stir vigorously with a long-handled spoon until every crystal is completely dissolved.
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7
In a large gallon-sized glass pitcher, pour in the 8 cups of cold filtered water.
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8
Carefully pour the hot, sweetened tea concentrate into the pitcher of cold water and stir gently to combine.
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9
Allow the pitcher to sit at room temperature for about 30 minutes. Putting hot tea directly into the fridge can sometimes cause it to cloud despite the baking soda.
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10
Once cooled slightly, place the pitcher in the refrigerator and chill until ice-cold, at least 4 hours or ideally overnight.
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11
When ready to serve, fill tall glasses to the brim with fresh ice.
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12
Pour the chilled tea over the ice, garnish with a lemon round and a sprig of slapped mint, and serve immediately.
💡 Chef's Tips
Never squeeze your tea bags; it releases bitter polyphenols that ruin the smooth finish. Always use filtered water for the cleanest tea flavor, as tap water minerals can affect the clarity. If your tea does turn cloudy, a splash of boiling water can often clear it right up. Make 'tea ice cubes' by freezing some of the batch in trays so your drink doesn't get watered down as the ice melts. Store your tea for no more than 2-3 days for the freshest flavor; after that, it can begin to lose its brightness.
🍽️ Serving Suggestions
Serve alongside a plate of warm, buttery buttermilk biscuits and blackberry jam. Pair with spicy Nashville Hot Chicken to balance the heat with the tea's cool sweetness. Excellent as an accompaniment to a classic backyard BBQ featuring smoked pulled pork and coleslaw. Add a splash of bourbon and a squeeze of lime for a quick 'Southern Highball' cocktail. Serve in chilled mason jars for an authentic, rustic aesthetic.