THE COLD-WATER METHOD
results in a clear tea that does not cloud
upon standing. For each 3/4 cup (6 ounces)
cold water use 3 teaspoons or 3 tea bags.
Measure tea into quart jar or other glass or
china container; add measured cold water.
Cover; place in refrigerator for 12 to 24
hours. Strain and serve over ice.
HOT METHOD NO.1 calls
for double strength hot tea poured over ice
cubes. For this method, use 6 teaspoons (2
tablespoons) tea or 6 tea bags for each 1
pint (16 ounces) water. Measure tea into
quart jar or other glass or china container.
Pour measured boiling water on top; let
stand in warm place 5 minutes, strain, pour
over ice.
HOT METHOD NO.2 calls
for tea made by the usual method, then
cooled after straining and before adding to
ice. For this method use 3 teaspoons tea or
3 teabags for each 1½
cups boiling water. Make as directed under
HOT METHOD NO.1, let stand 5 minutes,
strain, cover and let cool for 2-3 hours
without refrigerator before poring over ice.
