It often seems that most discussions about iced tea focus on the various ways to prepare it. There are several popular methods.
You can brew tea in hot water, just as you would for a traditional hot cup, and then chill it by pouring it over ice or refrigerating it. You can also cold brew it by steeping the leaves in cool water for an extended period. Or you can try the popular—though sometimes controversial—method of making sun tea, which combines elements of both approaches.
What seems to receive far less attention is the quality of the tea itself.
Whether served hot or iced, tea shares one important truth: not all tea is created equal. I’ve never come across any formal research on the subject, but based on my own admittedly unscientific observations, many people appear willing to use almost any tea when making iced tea—often opting for the least expensive option available.
Yet, as with many things in life, you generally get what you pay for. My advice has always been simple: buy the best tea you can reasonably afford.
Admittedly, some of the subtle characteristics of a higher-quality tea may be less noticeable if you prefer heavily sweetened iced tea. In many places, iced black tea with a generous amount of sugar is the standard against which all other versions are judged.
But if you’ve never tried unsweetened iced tea, it may be worth considering. Sometimes sugar is added because people genuinely enjoy a sweeter beverage. Other times, it may help mask the flavor of tea that isn’t especially appealing on its own.
In parts of the American South, sweet tea is so deeply ingrained in local culture that many people would scarcely imagine serving it any other way. Even so, there’s no harm in experimenting.
My suggestion is simple: try brewing iced tea without sugar for a change, and use quality tea leaves rather than settling for the cheapest tea bags available. Give the tea itself an opportunity to shine.
You may discover flavors, aromas, and subtle characteristics that are usually hidden beneath sweeteners and lower-grade blends. And who knows? You might find yourself rethinking your assumptions about iced tea altogether.
See more of William I. Lengeman’s articles in this archive of tea commentary and brewing insights.
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