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Monday, March 26, 2012

Sun Brewed Tea

My favorite time of the day is when the So-Cal sun is just barely sliding behind the clouds; throwing a soft warm glow on everything in its path. On frosty winter days, this moment gives us a glimpse into the secrets of spring; and on sweltering summer days, it offers a refreshing escape. Either way, this sun-brewed tea is my wishful attempt at bottling up that magical feeling. Try this recipe for a refreshingly twist on the traditional iced-tea.
  1. Find a large GLASS pitcher. (Ann's Tip: find your local Ross and pick up a perfect pitcher for less that $8! It is great for big get-togethers, or just a tea party of one.) 
  2. Fill it with cold filtered water. 
  3. Mix and Match your Teas! I love combining two bags of my favorite jasmine green with small handful of some fruity loose leaf teas. The white peach tea from Tealuxe in Harvard Square is to die for. (Ann's tip: to avoid bacteria growth while your tea is brewing in the sun, make sure to rinse all tea under hot water BEFORE you put in the jar.)
  4. Add your tea to the water, and cover the mouth of the pitcher with a small piece of foil and some tape.Since aluminum is a great conductor (remember those homemade hot dog cookers in high school) it will speed up the brewing and keep the heat concentrated. 
  5. Pick a warm morning and a sun-drenched spot on your balcony to place the pitcher. 
  6. Steep until the color is to your liking (stronger tea takes at least 3 hours), add a slice of lemon, and serve over ice!
Your sun-baked tea may have a much sweeter taste than ordinarily brewed tea. The flavors are more distinct, lightly infused and not over-powered by the bitterness of the tea leaves. Enjoy!