6 (1-ounce) each tea bags
1 gallon boiling water
2 gallons cold water
10 pounds ice (10 to 15) chipped or cubed
Servings: 48
1. Place tea bags in enamel, stainless steel, or earthenware container.
2. Pour boiling water over tea bags. Steep 4-6 minutes. Remove bags.
3. Pour hot tea into cold water.
4. Fill 12 oz glasses with ice. Pour tea over ice just before serving.
Yield: 3 gallons
Notes: Always pour the hot tea concentrate into the cold water. Do not refrigerate or ice the tea prior to service. Cloudiness develops in tea that has been refrigerated.
Instant tea (1-1 1/2 oz) may be used in place of the tea bags.
Six to seven lemons, cut in eighths, may be served with the tea.
Iced tea may be garnished with lemon or orange slices or mint leaves.
1 gallon boiling water
2 gallons cold water
10 pounds ice (10 to 15) chipped or cubed
Servings: 48
1. Place tea bags in enamel, stainless steel, or earthenware container.
2. Pour boiling water over tea bags. Steep 4-6 minutes. Remove bags.
3. Pour hot tea into cold water.
4. Fill 12 oz glasses with ice. Pour tea over ice just before serving.
Yield: 3 gallons
Notes: Always pour the hot tea concentrate into the cold water. Do not refrigerate or ice the tea prior to service. Cloudiness develops in tea that has been refrigerated.
Instant tea (1-1 1/2 oz) may be used in place of the tea bags.
Six to seven lemons, cut in eighths, may be served with the tea.
Iced tea may be garnished with lemon or orange slices or mint leaves.
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