Why is my iced tea cloudy?

I am erring somewhere. Here’s how I make my unappetizingly murky iced tea:

  1. boil appropriate volume of water in my steel teapot
  2. add the number of tea bags for double that volume of hot tea (2 per cup)
  3. allow to brew for 3 minutes, longer if I forget
  4. pour into an equal volume of ice-filled water
  5. sometimes, mix in some lime juice at this point
  6. “chill”

It is an opaque, cloudy brown. I don’t like that. Help!

You’re cooling it off too fast.

Let it sit for a bit (1/2 hour should be enough) before adding ice or refrigerating.

Add lukewarm water if you like.

This should work. At least, that’s what Heloise says.

Google is my friend.

Thank you, FilmGeek. I thought it would be more personal to ask here than to search Google. I also thought other people might like to think about iced tea for a second or two after their busy workday!

Adding a dash of boiling water will clear it up. Not to much though.

In the southern United States, we sometimes make sun tea. We put teabags in a large clear glass jar with a tight-fitting lid, pour cold water over this, screw the lid on, and set it outside in the morning in a place where the sun will shine on it all day. Yes, I said COLD water. In the late afternoon or early evening the tea will be perfectly brewed and ready to drink. This makes a very clear fragrant iced tea. Plus, of course, it’s energy friendly.

Both the above are correct, but try;
Sun tea: Same proportions of ice and water as usual (full strength), but put it together in the morning in a large glass jar and set it outside (in the sun is ok) and bring it in that night. Chill in the fridge if you can wait, then add ice.

Refridgerator tea: Same proportions again, but combine at night and leave in the fridge all night and the next day. Add ice when ready to drink. I prefer the sun method because the fridge tea seems a little weak, but hey!

No matter the method, always add ice to the glass, not the pitcher (that’s the big jar.

If you have any Brit friends, force them, at gunpoint if neccessary, to at least try some. Silly Brits. :wink: Irish Breakfast Tea is excellent iced.

such as Lynn Bodoni, and be led astray. They all think Red Rose is an excellent substitute for tea. The figurines are kinda cute, but…

:confused: I’ve never even heard of Red Rose (as a drink, which is apparently what you’re talking about). I have red rose bushes in my garden, but that’s not the same, is it?

I was kidding Sorry. Red Rose is kind of a northern version of Lipton, the venerable old american tea I’m sure you’re familiar with.
Sun tea, if made exactly as Lynn Bodoni describes (take the bags out), is the way to go. Smooter and more “tea” tasting than hot brewed.
Go ahead and add sugar too!

You can also make cold-steeped tea - just add the required amount of tea to a bottle or jug of water, and leave it in the fridge overnight. By morning it’s ready, and very clear. You can also add slices of fruit at any stage: drinking time, or at the start to infuse the tea with more flavour.

You can sweeten with sugar or honey - either at the start, or later. It’s very flexible. You never have to worry about anything going off, because it all takes place in the fridge. Plus: it’s ready-cooled for you, which is convenient.

Oh. Yes, I’m familiar with Lipton, but I won’t drink it, unless there’s no other beverage available. Yuck! I prefer Twinings or Luzianne brand teas.

And yes, after brewing, you’re supposed to take the bags out of the sun tea.

If you don’t mind, I’ll just add my standard “Dangers of Sun Tea” post. Here’s a linkie poo

Those guys suggest brewing overnight in the fridge rather than out in the sun. I’m not usually worried about bacteria, but setting a jar of warm water with “stuff” in it out in the sun for 8 hours just feels way too much like a lab experiment, and way too little like making a cool refreshing beverage.