This sweet iced tea recipe is, I admit, unorthodox, and uses what I'll go ahead and call my own blend of teas. I get my loose leaf tea from the Coffee and Tea Exchange, located on Chicago's north side, where the caffeinated beverages are much better than the baseball.
8 tsp. Chinese black (orange pekoe) tea leaves
2 tsp. Lapsang souchong tea leaves
2 quarts water
scant 1 cup sugar
As below, bring the water to a boil in a large saucepan. Remove from heat, add tea leaves, stir, and cover.
Let the tea steep for five minutes, then strain out the tea leaves (it's probably easiest to use a mesh strainer and a second saucepan). Add the sugar, stir, and allow to cool.
Refrigerate and serve on ice, with or without a lemon wedge. The lapsang souchong adds a distinctive smokiness, reminding me of Thai iced tea, which is also served very sweet.
Enjoy in moderation or risk diabetes.
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