Easy, Cold-brewed Iced Tea, No Boiling Required

 In a session last week, a client mentioned it was too hot to drink warm tea. Even though I like hot coffee hot, regardless of weather, I agreed regarding tea. I suggested she make iced tea and she looked at me confused “do you just chill hot tea, how do you make iced tea?” As I explained to her what I outlined below I realized iced tea probably baffles a lot of people. We have to fix that.

To answer her question, I don’t like making iced tea from hot tea. It tends to have a burnt or harsh taste. Instead, I make it cold-brewed in the fridge.

All you need:

Large Mason jar (or as large as you have) or any container with a lid

Tea- loose or in bags, in the photo I used Bellocq's Green Mint tea

Water

Strainer

Optional: stevia

Add tea to the jar (I use 2 tablespoons of loose tea in a 32 ounce jar) but 1 teaspoon loose tea or 1 bag per six ounces of water is a good ratio. I gravitate toward loose tea as I generally have a lot to use up. And I find the flavor is better with loose tea but use what you have.

Add water, filtered water if you have a water filter (or a top-notch bottled water like Core).

Cover the jar. This is why I use a jar, many people use a pitcher but I’m weird about fridge scents and prefer a closed container. Also, I can take the Mason jar to work. Again…use what you have.

I steep the tea overnight, it needs at least 4 hours of brewing time.

When it’s done, strain it. I put a strainer over a bowl and pour the tea in. Discard the used tea that’s in the strainer, rinse Mason jar if any tea is stuck to it and pour iced tea back into the jar.

If I’m making a green tea, I’ll add stevia. Otherwise add sliced lime or lemons, fresh mint or just drink as is. Easy tea-sy. 

Expo East: 5 of our Favorite Finds

I haven’t been down to Natural Products Expo East in a couple of years. My general rule with food expos is to talk but not taste. I learned early on as an RD if you take a taste, bite or sample size of many, many different items digestive distress ensues. So what did I do when confronted with hundreds of booths to sort through and see? I tasted everything in sight. I could blame this on the brevity of my trip (I only had a few hours in Baltimore) or the enthusiasm of our Snack Queen Joanna Li, at her first expo, who decided it was her “dream day” before we entered the convention hall or but I will fess up- I was in the mood to taste test.

From jerky to juice, smoothies to soup we sipped (and here and there spit out), crunched and

conversed with company reps. Here are some favorites.

Kimchi chips- I’ve written about Food Should Taste Good before. In fact, when we stopped by their booth I wasn’t paying that much attention thinking been there, snacked on that until I saw these Kimchi chips. These aren’t any wallflower, run of the mill snacks; they’re one of the most memorable spicy, vinegary bites I had all day.

I’m an admitted smoothiehaulic and coffee addict and it seems I’m not alone in my dual dependencies. Enter AmazingMeal Café Mocha. I know, I know coffee, greens and hemp protein don’t sound like anything you’d seek out but this was really good. We sampled it mixed with rice milk, I can’t wait to introduce it to the Vitamix, some ice, maybe even a little more cacao. Each packet or serving has 10 grams of protein, 6 grams of fiber delicious.

Iced tea is usually either laced with sugar (or nastier substitutes) or bland and boring. These iced teas from Ayalas are unsweetened and delicious. And as with their herbal waters the flavors are interesting too. I went for nutmeg, cacao, cardamom while Joanna enjoyed the cinnamon rose rooibos (rooibos tea is fantastic for your skin).

Popcorn and coconut oil figured prominently at the expo this year. Joanna beelined it for BoomChickaPop, I fell in love with Ziggy Marley’s flavored coconut oils.  Seems the Marley family had some hemp seeds lying around. I’ve seen their seeds sold (great packaging) for some time but curry and orange, almond infused oils? Cinnamon Orange Almond Popcorn? Coco’mon it is.

As we rounded the corner of the last row of booths, my stomach was rumbling. I think it was a tiny spoon of ghee that didn’t sit well. I was done. And then we saw an adorable booth with a bubbly girl telling us about her juice company that launched that day. I have green juices everywhere and only tasted it because I thought perhaps it would settle my stomach?  So I took a sample sip of her “Duke of Kale” juice, Joanna did too.  We looked at each other nodding, this wasn’t a dirty, too-green juice or a fruit fest. It was refreshing and interesting (I recall dandelion greens). The company is so new that I cannot even verify the other ingredients. Look for Love Sam juices at stores near you.  I will be can’t say the same about that ghee.

Have you tried any of these products? Which sound interesting? How do you do with situations where there are lots of different types of food?

Cooking Homework: Loose Tea

Had this in my purse, couldn't understand why clerk at Apple store looking at me funny

We’re a few month’s into cooking homework.  We’ve tackled orphaned appliances and dusty cookbooks. Last month, I encouraged bean soaking (sounds so sexy I know). As with most things food-related, I am taste motivated and I can say with certainty , in that department, soaked beats canned hands down. I cooked dried chickpeas and black beans shortly after the assignment in March. One little package yields a LOT of beans and though I had hopes of experimenting with other beans, there’s only so much hummus and huevos rancheros one family can eat. I pictured my kids in their future therapist’s office recounting their month of legumes. So it’s time to switch gears.

I like cooking tasks that are easy but often avoided. I also love tea. I have a tea kettle at work and one at home, tea is stashed in all my purses (see above) and  I travel with it. I’ve written about some of my favorite teas. More often than not these teas are in bags. I buy from good companies and seek out mesh teabags but always feel I’m drinking the tea-equivalent of boxed wine. Those who know tea, the tea connoisseurs or teas snobs drink loose tea.

I didn’t want to make a switch because it was “cool” or seemed more serious, I wanted to know why loose tea has a superior reputation. Sure enough, tea bags contain broken up pieces of tea leaves called fannings. Loose tea tends to be whole or larges pieces. The natural oils in tea leaves decrease when tea is in smaller pieces; this impacts the taste of your cup of tea. Fannings oxidize more which in green and white tea affects the catechin content. Assuming it’s fresh, lose tea generally has more taste and is better for you. If you’re ready let the tea out of the bag you’ll need:

1. Tea- find a shop or purveyor you like. I recently tried the teas from Bellocq in Brooklyn. I haven’t been to the tea atelier but love the teas I ordered.  You’ll need 1 to 1.5 tsp of tea per cup or 8 ounces of water.

2. Tea infuser or bags

Your tea will go in your tea infuser. Tea leaves, like people, need breathing room so if you’re purchasing one for the first time choose a larger size.

3. A small teapot ot or iced tea pitcher are optional but a lot of fun. I love this from Takeya.

I’ll check back with you after Memorial Day, steep well.

Did you do any soaking, how did it go? Are you a fellow tea freak? Bags or loose? Will you do your homework?

Cup of Tea

Though cooler today (thank god) it’s been hot as hell in NYC this week. When it’s hot you want cold food and cold drinks and so Sunday I made a pitcher of iced tea. I used chamomile tea bags, fresh mint, a squirt of honey and put it all in a glass pitcher that, along with husband and I, has made it the 12 years since our wedding. I’ll admit I feel a little virtuous when I make iced tea or slice lemons and limes for my water or anything else that requires going that extra preparation mile.

After letting the iced tea chill, I poured a glass for myself and another for my husband. My husband likes iced tea as much as I do; at least I thought he did. He took a sip from the glass and said nothing. “So…” I asked, fishing for feedback. “I’m sorry but that tastes way too healthy.” “I don’t think so, I think it tastes great and can you define what healthy tastes like anyway” I asked, appropriately defensive. Truth is, I knew what he meant. Chamomile tea is a little bland; I hadn’t overloaded the pitcher with mint or sweet and so the tea was a little blah but I liked it (not being defensive this time). Or am I just used to it?

The more I thought about it, the more foods I came up with, green juices, walnuts, hemp protein, brown rice that I enjoy but could see others describing as “too healthy”. Some of these foods, I can say I honestly say I love. Others I may enjoy because I know they’re healthy. For example, I don’t jump for joy when I take my E3 Live every morning. Some of these foods have grown on me over time. I don’t think tempeh and I were love at first bite but now I really like it.

As far as the Chamomile, I ended up finishing my husband’s tea. It just wasn’t his cup of tea and he knew it.
Do think healthy foods are sometimes an acquired taste? Are you, like me, willing to try a few times until you like them? Or are you, like my husband, never going to drink a green juice?