Sweet & Salty

Sweet iced tea, saltine crackers, and The Deadliest Catch. At first glance, the three seem to have nothing to do with each other, but for me, they will be forever connected.

When I was a teen, I had the privilege of a later bedtime than my younger brothers. Yes, only by an hour or so, but it was a badge of honor in my eyes. For that hour, I sat on the couch with my mom and watched the latest episode of The Deadliest Catch, drank iced tea, and munched on saltines. An odd combination, I admit, but it was a big deal to me.

Let’s begin with the iced tea. In America, especially in the south, “iced tea” usually refers to a gallon jug of sugar with a hint of tea somewhere in there. As you travel north, it may look more like Brisk powdered iced tea with a squeeze of lemon. Anywhere else in the world, cold tea is disposed of after being deemed undrinkable now that it isn’t steaming.

Generally, “sweet iced tea” is a large bag at the grocery store of fairly broken or powdered black tea leaf that is then steeped to be fairly strong, sweetened with sugar or honey (liberally in the south), and poured over ice. I grew up with this, though my mom gradually reduced the amount of sugar over the years to almost nothing and has switched to local honey.

The tradition of steeping, sweetening, and chilling tea is said to have started in South Carolina for party-hosting, but usually with green tea instead of black. As time went on. sweet iced tea became the table wine of the south. Now you can find ready to drink (RTD) versions in every gas station, convenience store, or, in some places, your local fried chicken drive through.

Some of you may be asking, “Sean, can Iced tea really be counted as good tea? Isn’t all that sugar bad for you and the tea just leftovers from China?” I hear you. There was a time at which I thought iced tea wasn’t for me anymore. Most of it is too sugar-heavy, like many drinks here in the U.S., and the tea is usually a lower grade leaf made specifically for holding up to sugar and ice.

However, I have had a change of heart and I try to approach tea with the motto, “the best tea is the tea you like to drink the way you like to drink it” (modified from the lovely people at the “Whiskey Tribe” on YouTube).

A few years ago, while working at The Cultured Cup, I was given the opportunity to teach a class on iced tea. This was a challenge for me, but one I was happy to explore. Other than the unusual history of iced tea in America, I found some really fun non-sugary recipes. Using the iced tea leaf the shop kept in stock, I made my mom’s classic iced tea recipe, along with a second batch where I chopped fruit to sit in the tea. That one surprised me to most, and the class attendees agreed.

By the end of the class, there was none left, and this experience was the catalyst in my experimentation with cold tea, including cold-brewing tea and even venturing into nitro cold brew. I now have wide array of cold tea recipes that I can use to refresh guests and myself in the summer, all thanks to that push to reach beyond my comfort zone.

I have been asked a lot on the “best” way to make sweet, iced tea. There are a few methods depending on what you want. I will add my mom’s style below for easy reference, but I want to add some extra notes.

Usually, most people steep a concentrated version of the tea first and then pour over ice or add cold water. This is fine if the water you are using isn’t very hard water. Hard water has more minerals and other fine particulates usually seen as a white film of buildup on your shower walls or the bottom of your kettle. While not harmful usually, hard water will react to sudden temperate changes like pouring hot water on ice. This causes a cloudy liquor which looks weird. Again, not harmful, but if you wish to avoid it, I recommend using lukewarm water to dilute the iced tea to keep it clearer for longer.

Another note is how long Iced Tea lasts in the fridge. If you’ve added sweetener, it’s probably safer to drink it within the next few days as the sweetener will start to turn after 5-6 days and leave a strange, fermented flavor at best and become harmful at worst. But other than that, steep it up and enjoy with saltines or your snack of choice.

Unfortunately, it’s difficult for me to recreate those quiet evenings these days. My mom lives in a different country, I can no longer eat gluten, and caffeine in the evening is detrimental to my sleep. However, those fond memories lead to a lot of fun ideas for how I can share moments like that with my daughter that she will hopefully look fondly on later in life.

I’m curious: what “warm” memories with tea you have?

Happy steeping.

How You Brewin’

Mom’s Classic Iced Tea

This will make about Half a gallon so if you want more just adjust. I use mainly black tea from Sri Lanka that has been cut into small pieces specifically for making iced tea. I recommend this one from The Cultured Cup: Texas Peach Iced Tea ($18.50 for 4 oz or a quarter of a pound)

14 g of tea
16 oz of water 212*F
Steep for 5 minutes, starting your count after pouring the water
Remove the leaves
(Optional) Add sweetener of choice here as the hot liquid will dissolve the sweetener better now than later on. If you so, choose to add sweetener
Pour your concentrate into a half gallon pitcher and add water to dilute to your chosen strength
Place in fridge and enjoy within 3-4 days

Though I worked for The Cultured Cup in the past, I am not sponsored or compensated by The Cultured Cup, nor was I approached to review the tea.