Hot/Cold Tea Instructions

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Brewing Hot Tea

If you don’t have a thermometer or instant hot water pot with tea temp function, you can estimate brewing water this way:

Black, rooibos and Herbals (Tisanes): Boiling water = about 212 degrees

Oolong: Simmer to almost boiling = about 195-200 degrees

Green: Light simmer where tiny bubbles are just forming around the edge of the pot = about 180-185 degrees.

White: Heavy steam to light simmer = about 175-185 degrees

Tea is Personal: Once you try the recommended steeping instructions, I invite you to play with the quantity of tea and the length of the steep time to find your desired brew strength. Use a wide mouth infuser to let your tea dance! Varying the water temperature isn’t recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea. Always use the purest water possible.


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Brewing Iced Tea

1. Iced Tea- Instant:

Brewing iced tea is as simple as brewing the tea per instructions. Increase tea amount by 50%. For example, if the directions say use 1 teaspoon, use 1-1/2 teaspoons for iced tea. Fill infuser with tea as directed - Once steeped, pour over a full glass or pitcher of ice. As the ice melts, add more to your liking and enjoy!

2. Iced Tea Concentrate:

Measure 1 cup of dry loose tea (adjust amount of tea to suit your taste) Follow the brewing instructions on the package and add 8 cups of hot water. Let cool to warm, then strain into another container and refrigerate. Dilute 1 part concentrate to 2 parts water as needed. For example: ½ cup of concentrate to 1 cup of water. Serve over ice. This will make approximately 4 quarts or 2 gallons of finished tea.

3. Iced Tea Cold Brew:

Similar to the old-fashioned way of making sun tea. Using a large gallon sized glass jar, put 8-10 rounded teaspoons of tea in a glass gallon jug, either loose or measure into 2-3 tea sacs. Fill the jug with cold water. Let steep overnight (at least 8 hours). Strain or remove the tea sacs. Serve over ice. This method requires less tea and produces a smooth, light, and refreshing iced tea.


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