Summer’s elixir – iced tea 

(Editor”™s note: There are few things quite as refreshing in summer as iced tea. But how to make the perfect one? Wake Up With Westfair turned to tea expert and Westfair contributor Ellen Easton for guidance. What follows are her instructions for an iced tea that will help you while away a summer”™s day ”“ or power through the next hour at work: )  

Iced tea by Ellen Easton 

Follow the same rules as for hot tea but use 50% more tea to allow for melting ice cubes.  Brewing for hot tea:  Preheat a teapot or hot the pot by rinsing it out with hot water. By insulating the teapot, you keep the tea hot during the brewing process. Bring fresh cold water to a full rolling boil. Remove it from the heat quickly so the oxygen won”™t escape from the water. Water that has been reheated gives tea a flat taste. Only boiling water can extract the full flavor and benefit from the leaves. 

Use one heaping teaspoon of tea or two teabags per cup (about 5 or 6 ounces) of water, plus one for the pot. Multiply for larger servings. Pour the boiling water over the tea leaves.  

Steep for 3, 5, 7 or 10 minutes or the recommended brewing time as per the instructions of your blend. Do not judge the strength of your tea by its color. It takes time for the leaves to unfold and release their flavor. If you prefer your tea stronger, do not steep it longer as it will only make the tea bitter. Simply add more leaves before brewing. If you prefer your tea less strong, add hot water after the brewing period. 

Tea must be brewed to the full time to extract the complex flavors from the leaves. 

So as not to burn the leaves on delicate white and green teas, allow the water to cool before pouring over the leaves. 

Always decant the tea before serving to prevent the leaves from stewing in the pot. Tea may be frozen in ice cube trays and used for iced tea. Tea cubes, when made from the same blend of tea, help to keep the tea from diluting. Allow the tea to cool. Pour over ice into a tall glass. Garnish as desired.