Wow. Talk about waking you up. I made decaffeinated tea, but that sugar will get you going in the morning. I think her recipe may be the way to go. Bringing the tea bags to a boil rather than adding after the water is boiling makes a stronger tea. Fewer tea bags lead to cost savings; I've really been in the business world too long. You should be at my aunt's house for Christmas when we pair this tea with her coconut cake. There is no sleeping on Christmas Eve, just festive bouncing off the walls. I am still holding on to a few Fried Chicken pounds, so I have to go to a non-cooking topic next. I'm still in search of the perfect house dress. Cross your fingers.
After allowing the sweet tea to cool, I gave it a try. It was definitely strong enough. I'm not sure what the little bit of brown sugar added exactly, but I did seem to sense a sweeter taste than the tea I have made in the past. Once again, this may be my imagination. Next, I am going to make sweet tea with my aunt's recipe. She makes the best tea, and it's a pretty simply process. She also make the best coconut cake on the planet, and I doubt I will ever attempt that. Talk about me making a mess of something. For her tea, she puts 2 to 3 family size tea bags in some water and brings it to a boil on the stove. Once it boils, she takes it off the eye and lets it steep for 5 to 10 minutes. She uses 1 1/2 cups of sugar to mix with the tea and then fills the gallon container with water. I fear it will not taste like hers. I need to make certain which brand of tea she uses. That may make a difference. This whole sweet tea exercise is not very exciting. There is very little danger in the process, other than the boiling water. I'm going to find a Mason jar to put my tea in and take a photo. There is something comforting about drinking out of a Mason jar.
I have made sweet tea many times. Never have I been satisfied. The tea tastes weak and the sugar just doesn't seem right. I realize that our Northern friends refer to cold tea as iced tea, and they refuse to sweeten it with actual sugar. Do not order sweet tea north of Kentucky, even if it is on the menu. Trust me on this one. The recipes are not the same. I find that when you ask people for a recipe for sweet tea that they look at you strange and say "I don't know; I just make it." Now, with most Southern dishes, people will give you hints. They do expect you to know the basics. So, this is my try with my first set of hints from a friend in Georgia. She told me to use 6 family size tea bags. I used Tetley, because my Momma used Tetley and that is the only reason I need. Then, I brought 4 cups of water to a boil, put the tea bags in, and let it steep for an hour. Pour the tea into a container that holds a gallon of liquid and stir in 1 cup of sugar. The big secret to this recipe is to add a pinch of brown sugar. After you stir the mixture, fill the container with water. Refrigerate the tea and enjoy later. I am opposed to ice in the sweet tea strangely enough. I'm not sure what camp you fall into, but you should never expect to come to my house and find fresh ice. Old ice, we have that. As a result, I will let you know tomorrow how the tea tastes. Next, I will try my aunt's hints.