Sun Tea
Ingredients

• a clear glass bottle with a secure lid,
• a tea bag
• direct sunshine
• and temperatures above 25 °C [or 77 °F ]

Any given summer, there used to only be a few opportunities to make Sun Tea here in Southern Ontario.  This year, not only did we miss spring altogether, but every day seems to be a sun tea day. 

I don’t know if its true or not, but I’ve been told that sun tea has no caffeine because it brews so slowly.  This year I’ve also realized that if you have enough sun and heat, a single tea bag is sufficient whether its a mason jar or a 3 litre jug.

You can see the process in photo essay form in the previous post:
http://tmblr.co/ZMDc9xOyN-AP

At the end of the day, remove the tea bag, and add a squirt of lemon and sugar to taste. I’ve been using use a tad less than a quarter cup sugar for each 1 litre jar. If it’s not sweet enough for you, you can always add more.

Iced tea was traditionally made by steeping tea until it was really strong and then pouring it over ice, which would dilute it into weak ice cold tea. Sun tea is best chilled with refrigeration, not ice.

Chill. If tomorrow is as hot as today, it will taste awesome when it’s ice cold in the heat of the day.

*note: do *not* use plastic bottles, since heating releases carcinogens.