Locals love their sweet tea all year long, and it’s most important that we enjoy it during the hot, sweltering summer months here in the Lowcountry; because it’s how we survive.
If you’re new to the area, you will soon learn that you don’t order an “iced tea” at a local restaurant. You will also learn that it cannot ever be unsweetened, because who in their right mind would ever want to drink unsweetened tea? You will learn that it is more than just a beverage, it’s a cultural cornerstone, and a staple drink at nearly every meal.
But, mastering the art of making sweet tea is almost a rite of passage for those adapting to Southern life. Forget the unsweetened variety; down here, if it’s “tea,” it’s understood to be sweet.
Of course, it’s easy to make. Achieving that perfect balance of sweetness and bold tea flavor isn’t complicated, but it does require a few important steps and just a little bit of patience.
- Tea Bags: Black tea is the traditional choice. Many Southerners opt for common brands like Lipton or Luzianne, which are specifically blended for iced tea. Or, like most of us, just go to the nearest Piggly Wiggly and see what they have. The number of tea bags will dictate the strength. A good starting point is 4-6 regular-sized tea bags for a gallon of water.
- Sugar: This is where the “sweet” comes in. Granulated sugar is standard. The amount is entirely to taste, but a general rule of thumb for a gallon is 1 to 1.5 cups. Don’t be shy; it’s supposed to be “sweet” tea, after all.
- Water: Fresh, clean water is essential.
- Boil Water: Bring at least half a gallon of water to a rolling boil. The hotter the water, the better it will extract the tea’s flavor and caffeine.
- Steep the Tea: Once the water is boiling, remove it from the heat. Place your tea bags in a heat-proof pitcher or container. Pour the hot water over the tea bags.
- The Steep Time is Crucial: This is where the magic happens. You absolutely must allow the tea to steep for at least 5-10 minutes. For a stronger brew, lean towards 10 minutes or even slightly longer. Avoid over-steeping, as this can lead to a bitter taste.
- Add the Sugar While Hot: This is a non-negotiable step. While the tea concentrate is still hot, add your sugar. Stir thoroughly until all the sugar is completely dissolved. The heat ensures proper dissolution and prevents a grainy texture.
- Dilute and Chill: Remove the tea bags. Fill the rest of your gallon pitcher with cold water. Stir well to combine.
- Chill Out: Place the pitcher in the refrigerator and allow it to chill for several hours, ideally overnight. Sweet tea is best served ice cold.
- Don’t Rush: Rushing the chilling process can dilute the flavor or leave it lukewarm. Patience is rewarded with crisp, refreshing tea.
- Adjust Sweetness: The suggested sugar amounts are just a starting point. Feel free to adjust based on your personal preference. Some prefer it tooth-achingly sweet, others a bit milder. This is the time for you to add lemons to your tea also, if you prefer the additional flavor. (this is what we do!)
- Freshness: While sweet tea keeps well in the refrigerator for several days, it’s always best when enjoyed within the first 2-3 days.
If you weren’t ready before, now you’re definitely ready to be a southerner, and you now have a much better chance of making it through a Lowcountry summer alive, and perfectly hydrated, too.
