Iced Tea

Fully oxidized tea leaves for a robust cup.


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Jan 22nd, '08, 20:35
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Iced Tea

by fightingdestiny » Jan 22nd, '08, 20:35

What kind of (unflavored) black tea is best for iced tea? I've tried Darjeeling and really like it, but I was wondering what everyone else has tried (and liked)?

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Jan 22nd, '08, 20:54
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by Chip » Jan 22nd, '08, 20:54

High grown Ceylon is a good cheap base, and any Himilayan high growm black, including Darjeeling, Nepal, and Sikkim. I love the natural fruitiness these impart to the tea.

I assume you are asking about blacks, right?

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Jan 23rd, '08, 13:23
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by fightingdestiny » Jan 23rd, '08, 13:23

Yes, unflavored black teas.

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Jan 23rd, '08, 18:27
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by brandon » Jan 23rd, '08, 18:27

I personally like second flush Darjeeling (adagio #22), Assam, and Yunnan Gold.

Brewing is the same for all of these in the "Iced" IngenuiTea.
I put 2 tablespoons of tea in the bottom and fill as full as possible with boiling water, steep for 5 minutes. I then empty it into the Adagio 42oz pot, and top off with room temperature filtered water and leave it in the fridge. Adding ice or cold water at this point makes a cloudy mess.

This tea is quite a bit stronger than you might get in a restaurant or bottle, so adjustments would likely be down on time or leaf rather than up.

I try to drink this within a week, it gets cloudy and looses flavor somewhat in the fridge. This obviously does not have the preservatives of a store bought product.

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