Iced tea is made for summer.
It's there to hydrate, refresh and it's a breeze to make. All you need is tea and water, plus a little sugar if you're so inclined.
There are lots of ways to take advantage of tea's exhilarating, summer cooling-down properties but to keep it simple we tend to stick to two iced tea methods, either the cold brew method or flash chill method. Neither requires specialized techniques or equipment and both can be perfected quickly.
Once you've got the basics sorted you can experiment with different teas and added flavours. With regards to what tea to use, most black leaf breakfast blends will work well, as will fruit infusions, rooibos and green teas, just stick with the less delicate teas to start with and see how you get on.
Have fun experimenting, but a general rule of thumb would be two teaspoons of tea to half a litre of water, perhaps with rooibos and definitely with the fruit infusions an extra teaspoon.
Cold Brewing tea is probably the easiest way to make iced tea and the one we do most.
It requires no special technique, just as you would imagine, add your tea to cold water and pop in a lidded jug in the the fridge. However, it does take a bit of forward thinking because it needs a good few hours to start brewing, generally we leave it in the fridge overnight so it's a good grab-and-go drink the next day :)
For flash chilling, the idea is to brew your tea as you would normally, but with extra tea so that you have a more concentrated version. Immediately after the hot tea is brewed, strain and pour it into a glass or jug filled almost to the top with ice. The fast cooling will keep the flavour and scent of the tea intact, within a minute or two, much of the ice will have melted, leaving you with a glass of iced tea that just needs a straw.
If you like sweetened tea then having some sugar syrup around can be a good idea. It's perfect for sweetening cold drinks where regular sugar wouldn't normally dissolve with ease.