Tea labelI've roughly measure my iced tea for the past year or so, and I generally get what I like. But since I have this blog I'll measure a few batches and come up with a recipe. Also, I rotate two pitchers of different sizes, so it might be nice to determine a consistent ratio of tea and sugar to water that I like.

I am going to eyeball as usual and then measure by weight:
  • boil 526g water
  • heaping 2 tbsp measure of loose-leaf tea
  • add 146g sugar to pitcher (an eyeballed 2/3-3/4 cup)
  • Aaaaaand the filled pitcher is too heavy for my scale. D'oh!
I put water in a covered sauce pan on high heat and set the timer for 5 minutes in case I get distracted. I put sugar in the pitcher and line a strainer with a quarter of a paper towel. When the water boils, remove from heat, add tea, jostle to wet tea thoroughly and steep for 1 minute, 45 seconds. Then I pour through the paper towel and strainer into the pitcher. Stir to dissolve sugar. Add ice and water to fill pitcher.
Unfortunately the full pitcher is too heavy for my scale, so I'll have to determine the total aount of water later.
This batch came out too weak; I often do that with the big pitcher as it seems there may be a bigger difference between the pitchers than I thought. The sweetness is about right; a tad light, but that's how I've been making it lately. I'll either need to add more tea or steep it longer, but I fear steeping it too long or I may get the bitterness.