Sunshine Tea

Reader Contribution by Nan K. Chase
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Finally it’s warm enough outside to drink iced tea! We all know how easy it is to brew sunshine tea, using a jar and some teabags left steeping in the sun. But there’s actually some science to making really good sunshine tea, tea that has the best taste and most health benefits.

For tea is a health food: tonic and yet calming, cleansing, saturated with life-prolonging compounds. Made fresh daily and handled correctly, the flavor of sunshine tea is crisp and the liquid is clear. Done the wrong way, iced tea has a musty or even moldy taste and can even look cloudy or slightly oily. Yuck.

For starters, the building blocks of iced tea are the teas you use, and in the proper proportions. I never make more than a quart in one batch, although if company is expected I will make up two quart Mason jars of tea, rather than one half-gallon batch. Sunshine tea has a short shelf-life, and leftover tea quickly loses its great taste; there’s invariably too much leftover tea with a half-gallon batch in a two-person household.

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