SouthernAngel's Guest Columnist

Southern Sweet Tea

Hearing the poignant sting of rejection to a "brewing" drink I hold especially dear, I feel that it is my honor-bound and sacred duty to set the record straight on the facts surrounding TRUE Southern sweet tea.

Now, with regards to the poor Yankee who choked on McDonald's "sweet tea," all I can offer you is this kindly word of advice. Does a Big Mac have anywhere near the succulent taste of a freshly grilled homemade beef burger from your home table? I certainly hope not! It's the same with restaurant teas. They can't compare with the taste of homemade Southern sweet tea.

First, good Southern tea is NEVER brewed or stored in a metal pot or pitcher. I look to the age-old Chinese as experts on this. They too never brew tea in metal anything (American Chinese restaurants don't count!) Ceramic is the kitchen tool of choice. I personally use a ceramic Corningware heat-resistant coffee pot (glass pots made by companies like Anchor Hocking or Pyrex work great to). The Chinese swear that metal gives tea a funny taste (and bad luck to the one who prepared it). I agree. It's in bad taste (which could lead to bad luck) to serve bad-tasting tea. People, you know, do talk...and talk they will if served inferior tea. Restaurants tend to store tea in big, multi-gallon, metal curbside aluminum trash-can look-a-like containers. It's easy to serve customers but quickly spoils the great taste and the appetite of the customer by the appearance of the serving canister.

Also, some restaurants and buyer's clubs are now trying to pass off a sweet tea concentrate as the real thing to poor unsuspecting Yankees. You poor dears! I ask you, does orange juice concentrate have anywhere the same great taste as fresh squeezed OJ?

A reply need not be given.

Second, after the rapid boil of approximately one quart of water, immediately take from the flame and place two individual-size tea-bags in to brew. A family-size tea bag is overkill unless your family is the size of the Brady Bunch. Only use these for family reunions or where the ladies from the annual church bazaar need you to supply a swimming pool of drinks on a hot July afternoon. It is very important that you never allow a tea bag to boil over the flame. A bitter brew results.

Third, never brew tea bags for over 5 minutes. I set a timer on this. Ladies, we set a timer so our cakes don't over-bake. It's the same with tea. Anything over 5 minutes and your serving friends and family a cold glass of Tannic Acid. Not very appealing is it? No need to tempt our dear friends and loved-ones with the sin of gossip over bad tea you served to them that day from your kitchen.

Fourth, while the tea is still warm pour into heat-resistant glass pitcher. Add one quart of cool (not cold) water. Immediately stir in 3/4 cup of sugar until dissolved. If your family likes lemon served with their tea, you may want to sweeten with one cup of sugar (you know, like Kool-aid: one cup sugar to two quarts water). You may at first balk at the amount of sugar, but please remember Southern sweet tea has far less sugar or other added chemicals and dyes than an equal serving size of Coke, soda, pop, or whatever you call the fizzy sweet in your part of the world.

Some very strict Southern Sweet Tea purists like to also add a pinch of salt to their lovingly prepared brew. The key here is just a pinch, not the dang saltshaker. You ask, "Why salt?" Medically speaking, the added salt turns your Southern Sweet Tea into a homemade electrolyte tonic much like those fancy athletic drinks that cost far more. Southern momma's have known for years that it's good for what ails ya when you've been working or playin' real hard in our hot Southern sun.

Last of all, fill a glass with ice will work fine and pour warm tea over ice. (HINT: If a Southerner hands you a largemouth canning jar possessing the precious sweet mixture, don't you Yankees go back up North telling your neighbors that they must be real poor down South. This just means that Southerners think right nicely of you, despite your bad luck of be'n born up North. Serve with lemon (remember to trim the ends of the lemon for an easier squeeze grip) or garnish with a fresh mint leaf. Stir with ice teaspoon before taking that first sip. Enjoy!

Since there will not be any left, there is no need to discuss that sweet tea needs to be discarded after 24 hours due to developing a mighty poor taste unless you refrigerate it. Always remember what your precious mamma taught you: "fresh is best!"

Desiree is an eighth grade teacher and proud Southern Momma.

Stay tuned for more SouthernAngel's guest writers!