Summer Tea Tips
tips from the kitchen at Holly Hill Inn & photography by Talitha Schroeder
It’s official! Summer has arrived. When hot and muggy team up to wear you down, fight back with a tall glass of iced tea, preferably while lounging on the porch under the whirring blades of a ceiling fan.
We share three tea-brewing techniques, two of which will spare you further heating up, as well as eco-friendly suggestions and unusual flavor possibilities.
Tea bags or loose tea?
Loose tea is more economical, more environmentally friendly, and often of higher quality. Loose leaf tea may also be purchased in bulk so you can buy as little or as much as you’d like at a time.
For brewing, leave it loose and strain when ready; or gather it into a coffee filter and tie with kitchen string; or fill a reusable sachet or muslin bag.
Before you brew –
One tablespoon of loose tea roughly equals one tea bag.
To brew one gallon of tea using the hot brew method, you’ll need one cup of loose tea or 16 tea bags depending on how strong you like it.
To brew one gallon of tea with the cold brew or sun tea methods, use ½ cup loose tea or 8 tea bags.
Loose tea — either throw it in loose and strain when ready, or tie it up in a coffee filter, or use a reusable sachet or muslin bag (both available at natural food stores.)
Hot Brewing –
Bring water to recommended package temperature (some teas don’t do well super hot.)
Pour over tea and steep for 4-5 minutes.
If you’re sweetening with sugar, now’s the time to add it.
If you’re sweetening with syrup – our favorite way – see the possibilities below or come up with your own.
Finally, always cool your tea to room temp before adding ice or refrigerating it.
Cold Brewing –
Any tea can be cold brewed and it brings out different flavors.
Add the tea to a container (preferably glass or ceramic) and pour cold water over it.
Steep in the fridge for at least 12 hours.
Pour yourself a glass to enjoy and top off your container with more fresh water for the best never-ending tea.
Sun Brewing –
Add tea to a glass container like a gallon mason jar, fill ‘er up with water and place in the sunniest spot you can find on the hottest day.
Glass containers help bring in more heat and there’s no risk from the PBA found in plastic.
Let it sunbathe for a few hours or until it has reached the desired strength.
The flavor may be milder than you’re used to, but also subtle and delightfully different.
Be sure to store your sun tea in the refrigerator when it’s ready.
Tea inspiration –
Hibiscus flowers – found in most bulk bins and pack a delightful punch of Vitamin C.
Barley (also known as mugicha) – lightly toast barley in a small skillet or pan, and steep in simmering water for five minutes – lovely when it’s hot and humid out and delicious with honey and lemon.
Fennel – add some crushed fennel seed to your favorite herbal tea as a digestion aid.
We love to create flavored syrups and here are a few of our favorites (they also make excellent cocktails.) • Ginger Syrup • Lemon Thyme Syrup • Mint Syrup •
Remember, it’s all a matter of taste – yours!
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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