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Southern Sweet Tea
The secret to this perfectly smooth tea is a tiny pinch of baking soda. It neutralizes the harsh tannins in the black tea, leaving you with a clean, refreshing finish that isn't bitter. You'll only need a few basic pantry staples to brew a batch of this iconic Southern staple. Pour it over a tall glass of ice when you're craving something cold and sweet on a warm afternoon.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 family-size (7 oz. each) black tea bags
- ¼ tsp. baking soda
- 6 cups filtered or spring water, at room temperature, divided
- ½ cup granulated sugar
Instructions
- 1Put the black tea bags and baking soda into a large heatproof glass pitcher.
- 2Bring four cups of the filtered water to a rolling boil in a saucepan over high heat. Pour the boiling water directly over the tea bags so they're completely submerged. Let the tea steep for 15 minutes. Take out the tea bags, give them a gentle squeeze, and throw them away.
- 3Add the granulated sugar to the hot tea and stir until it completely dissolves. The residual heat helps the sugar melt instantly. Pour in the remaining two cups of room-temperature water and stir again.
- 4Place the pitcher in the refrigerator uncovered to chill for about 30 minutes.
Notes
- Serve: Pour the sweet tea into tall glasses filled with plenty of ice.
- Storage: Keep the tea covered in the refrigerator for up to 2 days.
- Tip: Don't skip the baking soda. It neutralizes the tannins to prevent cloudy, bitter tea.
