How to Cook Appetizing Good ol sun tea

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Good ol sun tea. My workout buddy was so enamored by the idea of putting a tea bag into cold water, it made me realize that maybe this is why people don't make sun tea anymore! So today I want to share the basics of sun-tea-making. First of all, tea leaves release their flavor into liquid.

Good ol sun tea I remember my time in Maine on the dock when we'd lay out in the sun with mason jars full of tea. After the tea is done steeping, remove the tea bags and check the jar for white spots of bacterial growth. Let the tea sit in the sun for most of the day, a prime full sun location is best. You can have Good ol sun tea using 3 ingredients and 2 steps. Here is how you cook that.

Ingredients of Good ol sun tea

  1. Prepare 1 of gallon glass beverage container.
  2. It’s 3 of tea bags.
  3. You need 1 of sugar as wanted.

When bringing the tea in, boil one cup, and then mix it with the sugar (but, in the summer, the heat from outside can be enough to dissolve the sugar). Boiling the cup of tea only helps to make dissolving the sugar easier. If you're north of the Mason-Dixon, you've NEVER had tea this good! Fresh-squeezed lemon, lime, or orange juice can be added for an extra flavor.

Good ol sun tea step by step

  1. Fill container with water drop in bags leave tabs hanging over rim of jar so u can easily remove them.
  2. Let sit in sun all day bring in add sugar drink warm or over ice like we do down south.

A safer alternative to "sun tea" is "refrigerator tea." To make it, fill a pitcher with a quart of cold water, add four to six tea bags, and refrigerate it at least six hours or overnight. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. The Republic of Tea Ginger Peach Green Tea. Coming in second on our list is the Sun Organic Tea Tree Oil. Considered the best bang for the buck, this product is certainly no stranger to the health scene and is considered one of the top tea tree oil brands we have on the market.

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