According to WhatsCookingAmerica.net, “When tea steeps, tannins (the natural compounds that color tea leaves) are released into the boiling water. The heat helps dissolve them, and the brew is clear enough to see through. Refrigeration can cause tannins to separate out again, turning the tea murky. Generally, higher-quality tea contains more tannins (because it is richer in solids) and is more likely to become cloudy.”
To avoid making cloudy or murky tea: try using room temperature bottled or filtered water; only add ice cubes to the drinking glass and pour tea over the ice cubes; let tea cool at room temperature before refrigerating; to clear murky refrigerated tea, add a cup of boiling water.
- 3 cups water
- 8-10 regular-size tea bags
- 1 cup sugar
- 3 cups cold water
- Ice cubes
Add sugar to 3 cups of water and bring to a boil; remove from heat. Add tea bags, let steep 20-30 minutes and then remove tea bags.
In a large gallon pitcher, pour in the tea syrup and add cold water and stir until well mixed. Serve in tall glasses over ice - feel free to add a sprig of mint or a slice of lemon.
Yields 1 gallon.