The Problem of Iced Tea, and Two Solutions
Almost everyone in Europe, Asia, Australia, and North America have something to say about tea, and here I strictly mean the (variously) prepared leaves of Camellia sinensis, steeped in water.
( Musings on the Icing of Tea, and why it is Considered Harmful in certain contexts.Collapse )
Thus do we define, as Cariadoc of the Bow puts it, the Iced Tea Problem.
One of the answers listed in his Miscellany is sekanjabin, which I had the good fortune to try while sojourning with Jennifer/Wander/lferion in Atenveldt (and then discussed with him later). It boils down to a thicker-than-simple syrup, which one may dilute to taste, thus:
( Cariadoc's Sekanjabin RecipeCollapse )
Sekanjibin, of course, is not the only answer to The Problem of Iced Tea. In an episode of Good Eats that first aired in 2006, "Just Barley", Alton Brown introduced the US--at least the foodie/geeky subset, to barley water. The picture in the Wikipedia entry I linked to looks more like the Russian malted rye soda that I drank at one of my other events this past summer, but never mind.
( Barley Water RecipeCollapse )Of course, this recipe and its accompanying rant are completely wasted on those who can't handle gluten-bearing cereal grains. For most of you, I would recommend substituting brown rice for the hulled barley--except you, bearfairie, because anaphylaxis is so not a good look for you! Obviously, I need to experiment with millet and quinoa waters. 8-)
So! Therewith, my current thoughts on The Problem of Iced Tea, and my current favorite solution: barley water!
To your health!