I have included an except from the Tropical Tea by the Sea chapter in my first book, Tea with a Twist. It gives a little background into my mom's beach iced tea.
"To escape the heat and keep four kids entertained, my parents would load the family in our car and head for the beach just five miles from our home. We would always go to Spanish River Park, which was adjacent to the ocean via a tunnel that went under Highway A1A. The park had playgrounds, grills, picnic tables, and huge shade trees that were great for climbing. It was easy to go back and forth from the park to the ocean and we would play for hours on end.
2. Measure 1/3 cup black Ceylon tea leaves into an infuser. For this large quantity, use a large infuser so the leaves have room to expand and steep properly. You can also put the leaves directly in the teapot and strain the tea when you pour it into the gallon container.
3. Heat the water until it reaches a full boil for black teas. A six-cup teapot is a good size to use. Pour the hot water over the tea leaves immediately and cover your teapot.
4. Steep the tea for the time instructed on the tea package or 3 to 5 minutes for black tea, over steeping can also cause the tea to taste bitter.
5. After the steeping, remove the leaves.
6. Squeeze enough oranges to get 4 cups of juice. Save empty orange rinds for later use. You may substitute refrigerated fresh squeezed orange juice not-from-concentrate, but it is not as good as the real thing Add orange juice to steeped tea and sweeten to taste. Add water to top off the pitcher.
In my next blog, we are going to the personal side of tea. Beyond being a tea expert and having a tea business, there is a personal side to tea that deeply connects me to the beverage. You will read all about that shortly. For now, I would love to hear about your favorite summer iced tea recipes!
Happy Summer and Sipping Iced Tea, Lisa