Recommendations for everyday iced tea?

[Garrett]

Hey guys:

I usually spend the majority of my time drinking Taiwanese Oolongs and Chinese greens (so far I'm making my way through the Adagio green sampler).

I'm not a big fan of drinking black tea hot, but I sure do love a nice tall glass of iced black tea with lemon.

With the arrival of spring and summer just around the corner, it's about time I learned more about iced black teas. Being that the tea is drank so cold, I know that I can get away with a bit lower quality tea and not notice the difference, but I also want something that delivers!

So what kind of teas do you guys enjoy on ice? How should my brewing methods differ outside of the size of my vessel?

Thanks!

[Victoria]

I think Ceylon is recognized as one of the best for black tea and perhaps even most widely used. This last summer though, for me, I went with more of my favorite, the Darjeelings. I really enjoyed them more than the Ceylon I had made in the past. I drank oolongs iced too.

Maybe pick up a few black sample tins and see which hits the spot.

[woozl]

Oolong iced with a touch of ginger

[bsteele]

Lipton, duh!

*ducks*

[tjausti]

adagio earl grey bravo is great on the rocks

[geeber1]

Many times I do a half-and-half blend of Assam (Assam Melody from Adagio) with Ceylon (Adagio Ceylon Sonata). I also use a few flavored blacks, which I don't really care for hot, like Ginger Peach or Raspberry Lime Rickey (this one is under Signature Blends)

[Garrett]

Awesome, thanks for the info guys!

[spot52]

I like Keemun iced.

[hooksie]

Speaking of such, how well does everyone think cold steeping blacks (say Darjeeling) would work out?

I would experiment, but I have so little Darjeeling I would hate to waste any.

[bsteele]

Speaking of such, how well does everyone think cold steeping blacks (say Darjeeling) would work out?

I would experiment, but I have so little Darjeeling I would hate to waste any.

Not sure, but I'd be interested to find out. I'll experiment for you and let you know

[omegapd]

Red Rose. Seriously...

[Chip]

High grown Ceylon is the anchor for me, and generally will throw some high grown Indian, etc in to the mix as well such as Darjeeling, Sikkim, Nepal. This is naturally fruity and crystal clear.

Cold brewed Japanese is really nice and refreshing.

Never tried cold brewing blacks, but I am a bit squeemish about not using hot water with teas of this region. Not exactly the cleanest place in the world.

[entropyembrace]

Everyday grade Milan dancong and Bei Dou Wu Yi oolong both from Jing have worked really well cold brewed. Various Keemun's from local shops have worked well brewed hot and concentrated (I've gone as high as 30 min infusions with 3 teaspoons per 2 cup measuring cup) then chilled.

I'd like to try soomething similar to the Keemun with Mim Estate Darjeeling and mix in a touch of lemon juice this year. I have a feeling it will work well.

[Anelezel]

Well I grew up on sun tea; about 5 or 6 tea bags in a 2 (or 3?) gallon jar set outside all day in the sun.

But that supposed to harbor all sorts of icky bacteria so I've recently switched to fridge tea; about 5 or 6 tea bags in cold water set in the fridge overnight.

I can't taste the difference, and its nice to wake up in the morning with a nice glass of cold tea.

And to agree with some other posters, Lipton and Red Rose are really good for this. I can't imagine using my good black tea, I would go through it so fast.

Good luck!

[silvermage2000]

Black teas,white teas,flavored teas.