Spring is here and sunshine + warm weather is on the way and that means it’s SUN TEA season! Not that you can’t make sun tea all year round. But it does hit differently when it’s warm out.
There’s something really cool about sun tea. I don’t know if it’s the low heat extraction or the (debatable) structured water theory (because it’s sitting in the sun) but this method of brewing tea really does taste different. And in my opinion, better. If you’re a sun tea drinker, you know what I mean. When we traveled to Nicaragua last January I made this tea every day (pictured above) and couldn’t get enough of it. It’s delightfully refreshing.
How to make sun tea:
·Fill a jar (any size you have) with water, add a few black or green tea bags (you can play around with this), and place outside in direct sun for at least 3 hours. I like to let mine sit anywhere from 3-8 hours. That’s it!
If you don’t already have a jar, I would recommend getting one with a lid so you don’t get any bugs or extra things floating around in your tea. I bought mine for $3 at a local thrift store. A gallon jar with a lid is perfect for this. I would do 6 or 7 teabags if you use a gallon jar.
You may read online that sun tea is unsafe because it doesn’t get super hot making it an easy breeding ground for bacteria. I say use common sense. Make sure your jar is clean. Store the tea in the fridge. I’ve done this for years and have never had any issues.
Enjoy!!
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