With temperatures soaring, nothing’s more satisfying in the dog days of summer than an icy cold, sweaty glass of sweet tea sipped on the front porch (or backyard, or poolside) on a lazy Sunday.
I first discovered sweet tea — real sweet tea, Southern style — two decades ago when I was moving cross-country from New York to California.
I spent two weeks on the road, taking the southern route and passing through Alabama, Mississippi, and Louisiana. I became convinced that I was a Southern gal in a former life, because aside from Asian food, I love love love some good old-fashioned comfort food from the South, accompanied by an icy glass of fresh-brewed sweet tea.
After my umpteenth glass of sweet tea swigged on that sweltering day back in June 2001, I finally asked the kind lady how to make it. And she revealed to me the secret ingredient of a true Southern sweet tea: baking soda.
Now I know this might sound weird to most of you, but trust me on it. Or rather, trust the generations of sweet tea drinkers in the South who swear by it.
A pinch of baking soda makes a world of difference in a pitcher of freshly brewed sweet tea. How?
Baking soda neutralizes the tannins in black tea, giving it a smoother taste.
This same trick works to take the bitterness out of green tea as well; you can add a teeny pinch to a mug of hot tea as it’s steeping.
While bitterness usually happens when you brew your tea at too high of a temperature, or for too long, it’s not something you can eliminate entirely with good brewing practices.
That’s because the bitterness comes from a group of natural plant compounds in tea leaves called tannins. Specifically, these compounds are polyphenols, which give an astringent taste (think red wine), and theophylline, which give a bitter taste. The longer you brew your tea, the more tannins that are released.
Tannins are most concentrated in green tea and black tea, so even if you brew your tea just right, you’ll still taste a hint of bitterness. Baking soda, however, takes care of that!
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I like to make my tea somewhat sweet, but not too sweet, so your personal preference may be to add more or less simple syrup. Pour the sweet tea over a glass full of ice… maybe garnish with a slice of lemon and a sprig of mint if you’re feeling feisty!
Southern Sweet Tea With a Secret Ingredient
Makes 2 liters
Ingredients
For the Tea
1/4 teaspoon baking soda
8 cups hot water
4 family-sized black tea bags or 2 gallon-sized tea bags (Lipton
and Luzianne
are common brands formulated for iced tea brewing)
For the Syrup
1 cup water
3/4 cup sugar
Instructions
Let’s talk tea for a moment. I love loose leaf tea and buy mine by the pound from a Chinese tea shop (thanks to my dad, who is the tea connoisseur).
But for brewing a big pitcher of iced tea (and bringing me back to that summer in the South), Lipton tea bags (or Luzianne, if you really want to keep it real) are cheap and convenient. That said, feel free to use any kind of tea you like here, though black tea is always a classic.
These are not the cold brew bags, but iced tea bags that still require hot water.
Typically, family-sized tea bags are equivalent to four single-serve tea bags, and gallon-sized tea bags are approximately equal to two family-sized bags.
They’re labeled as “iced tea bags” because they don’t turn cloudy when refrigerated. This is a moot point with our secret ingredient though, as baking soda helps get rid of that cloudiness anyway.
Add the baking soda and just-boiled hot water to a heat-proof pitcher.
Steep your tea bags for about 5 minutes.
Meanwhile, make the simple syrup by combining the water and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved and remove from heat.
Remove the tea bags from your pitcher, squeezing out as much liquid as possible with tongs.
Pour in the simple syrup, stir, and let cool at room temperature. Refrigerate the tea and serve with ice.
Sweet Tea Recipe Sources
[show_shopthepost_widget id=”3076139″]
Bob’s Red Mill Pure Baking Soda | Lipton Gallon-Sized Black Iced Tea Bags | Luzianne Specially-Blended Gallon-Sized Iced Tea Bags | Anthony’s Premium Organic Cane Sugar
Southern Sweet Tea With a Secret Ingredient
What's the secret to smooth-tasting iced tea? A pinch of baking soda! It makes a world of difference in a pitcher of freshly brewed sweet tea by neutralizing the tannins in black tea, giving it a smoother taste.
Ingredients
For the Tea
- 1/4 teaspoon baking soda
- 8 cups hot water
- 4 family-sized black tea bags
For the Syrup
- 1 cup water
- 3/4 cup sugar
Instructions
- Add the baking soda and just-boiled hot water to a heat-proof pitcher. Steep your tea bags for about 5 minutes.
- Meanwhile, make the simple syrup by combining the water and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved and remove from heat.
- Remove the tea bags from your pitcher, squeezing out as much liquid as possible with tongs.
- Pour in the simple syrup, stir, and let cool at room temperature. Refrigerate the tea and serve with ice.
Notes
Feel free to use any kind of tea you like, though black tea is always a classic.
The Lipton and Luzianne tea bags recommended for this recipe are not the cold brew bags, but iced tea bags that still require hot water. Typically, family-sized tea bags are equivalent to four single-serve tea bags, and gallon-sized tea bags are approximately equal to two family-sized bags.
This post updated from an article that originally appeared on June 2, 2013.
I tried to make an iced tea concentrate. I added the baking soda after it had steep while it was still hot and it fizzed. Is the tea wrecked now or still ok?
Doing an internet search I’m finding out that it is better NOT to squeeze the tea bags. Tannins occur naturally in tea and are what causes bitterness in tea. Some are released during brewing, however more are trapped in the bag and by squeezing it, releases those tannins thereby making the tea more bitter.
What is the name of the Chinese tea that you mentioned in your article?
Pu-erh tea. Though I have many that I cycle through, including lychee black tea, gunpowder green tea, white tea (the kind with the flower that blooms when you steep it in a pot), various Chinese flower/herb teas, and genmai cha (brown rice tea).
I’m a True Southerb Belle, 49 yrs of age & have been making sweet tea the way my mama (and her mama and so on) made-Born in Sumter SC, The Best Southern Sweet Tea—The True secret of Southern ice tea is Simply do Not boil the water (and don’t boil it with tea bags either) We’ve tested the brands and nobody can tell whether we use a store brand or the brands mentioned-just a FYI 🙂
For a gallon of tea I use 2 big (or 4 small) tea bags & very hot but not boiling water. Place the tea bags in the pitcher, poor the hot water in & place a lid on. Let sit for 20 mins (or as long as you want for the preference of tea strength) mine is no more than 30 mins-Usually 20 mins exactly. Gently squeeze the tea bags & remove, add 1 & 1/2 cups sugar & stir. Place in fridge & enjoy whenever ya want. I personally think it’s best with a small wedge of lemon to balance the taste-
That’s not to say that another Deeper southern ‘recipe’ shouldn’t be tried, just like BBQ sauce, True Southerners, Soul Food Cooking Families-we each have our own preferences from SC to Texas there’s Amazing Sweet Tea, BBQ sauces or even the best way to make collards! (Probably should say from NC) Try them all, you won’t be disappointed in any of it because they’re all brought down from generation to generation so there’s a Lot of Love & Perfecting in them All!
So enjoy! ~In moderation ~ Or Not, it’s up to you! Just be sure to smile & say ‘Hey’ to Anyone & Everyone you pass by because THAT is Truly the Southern Way. Appreciation of individuals & cultures different & the same as us is a must. Especially when sipping (or gulping) Sweet Tea!
So be nice y’all & appreciate each human that you cross paths with-for we are all one love! ✌️
Thanks for sharing!
All this is good, but… no need for syup, just put the surgar in while heating water. You may want to steep a little longer than 5 minutes, 7 to 15 is normal. Also, true southern sweet tea is Luzianne, not limpton crap.
I have a Mr. Coffee pot I have been using for years and I use 6 Lipton tea bags, fill the pot with water turn it on let it filter through then repeat the process. Add my sugar about 1 1/2 cup. Stir well. When it cools off, I refrigerate it. (It makes
1 gallon.)
Charleston Tea Plantation makes the best iced tea blend along with other blends from tea that they grow right there in Charleston, SC. You can order bags and loose leaf from their website or on Amazon. Their peach tea is really delicious. Luzianne and Lipton teas have a lot of pesticides, and the decaf is processed with chemicals. The paper bags are really bad for you as well. There’s also no way they’re fair trade when the finished product dell’s so cheaply.
Better quality teaspoon aren’t that bitter, so you don’t need to do anything to make them palatable.
Thanks for the locals’ tip! 🙂
Thank you for that! 🙂
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Hi Linda, My name is Margie Amason n I’m originally from New Orleans, LA. Since 1961, I’ve become a Mississippian. We are from the bottom of the state, close to LA, in Waveland, MS. I’m a tea drinker. I loved your piece about the baking soda n I’m going to give it a try.
My biggest concern is the sugar. I’ve tried Stevie from my garden, but it tastes like chlorophyll, Yuck! And, even in the store it still had an after taste. I’ve also tried RAW cane sugar. That makes a good pitcher of tea n you don’t have to use much. I’m stumped as to what to do about the sugar.
If you have time, sure Margie, and know of anything that could be beneficial, if appreciate it. I LOVE MY ICED TEA!
Thank you and may God bless you n yours.
Respectfully,
Margie
Hi Margie, you could perhaps try to sweeten your tea with honey or agave syrup instead? I’ve always just used granulated white sugar, but have seen date sugar, coconut sugar, and other varieties in the store (never tried them personally, however).
Here’s a sugar cure for you. Make your tea with 1/2 the sugar you normally use. Put in fridge for at least 1 day. For every day it sits, it gets sweeter. So I always have 2 gallons of tea in my fridge. One freshly made and the older one that has been getting sweeter.
Does the raw cane sugar taste close to sugar? I’m trying to find something besides sugar and have yet to find anything. I’m going on o try this though so thanks for your comment!
Yes it does, it’s just a bit lighter tasting in my opinion.
I have a disease called Interstitial Cystitis, it is a very painful bladder disease. Anything acidic will cause excruciating pain and lots of people have this disease. We aren’t supposed to have coffee or tea, because of the tannic acid, since it can aggravate symptoms. Now I can have both again, because of this baking soda trick. Since it neutralizes the acids, I am good to go. Thanks for this information, water gets boring after a while. This is a wonderful find, who would have thought such a simple tip could make a world of difference in someone’s life. I’m going to tell my Urologist about this, so that he can pass this information on to his other IC patients, I’m sure that they will appreciate this tip too. I’m off to make me some ice tea, yay!!!!!!!
I’m so happy to hear this! Enjoy!
My Grandmama taught me how to make tea by the gallon Boil 5 (1 per quart and 1 for the pot) quart size LUZIANNE tea bags for five to six minutes. Right after you turn off the heat, put a pinch (1/8 teaspoon) in the pot. It should fizz up. While tea is boiling mix 1-2 cups sugar (to taste- my Grandmama used two but that;s too sweet for even me – I use 1-1/3 to 1-1/2) in a gallon of water. Mix until sugar is thoroughly mixed (water will look clear again). After putting baking soda in tea, a bag or two may bust but use strainer when pouring boiled tea into the sugar water. If you’ve done it right, will look just a little lighter than coffee.
If I read your instructions correctly, you boiled 4 quarts of water and then added sugar to another 4 quarts of cold water. You then combined the two which ends up being two (2) gallons of tea?
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okay, here is how you make Southern Sweet Tea….and I have been told by many that mine is the best that they have ever tasted…no ego here by the way…. I always use S&D Family sized tea bags. S&D is a local company, but can be ordered on the internet. I personally use the Decafe teabags, because my doctor took me off of caffeine several years ago. One Family size bag will make one gallon of sweet tea. I use a 4 cup glass measuring cup to make my tea. I place the S&D teabag in the bottom of the cup and fill it up with about 2 and a half cups of water. I then place it in the microwave oven and microwave it on high for about 9 minutes. The trick to good ice tea is NOT TO BOIL YOUR WATER!!!!!! After the microwave shuts down, I leave it in there to steep for about 4 minutes. In the mean time I take 1 cup of sugar and 1 cup of Stevia and place it in a plastic tea jug and add just enough water to get the mixture wet. After 4 minutes steeping in the microwave, I pour the hot tea into the plastic tea jug and stir the sugar and tea together. I then take 1/4 teaspoon of baking soda and place it in the tea mixture and stir. While this is going on, I take the used teabag and place another 2 cups and a half (and I forgot to mention this, I use filtered water from a faucet water filter to make my tea)water and place the teabag and water back in the microwave and heat for 8 minutes, again do not let it start to boil. After the microwave goes off let it set for 3 minutes and then pour it in the tea mixture. Stir good. Now add ice from your freezer(and again, my freezer ice is made using filtered water) I usually use about 5 cups of ice in the plastic container. I stir this until all the ice is melted and then I place the tea into a gallon milk container(makes it easier to store and less likely to get spilled when getting it out of the refrigerator. This sounds like it is a lot of trouble, but trust me, you will get so much compliments on your delicious ice tea, you will not even think about how long it took you to make it….Enjoy!!!
The cup of sugar n cup of Stevie could be a solution to my TOO much sugar. I gained a lot of weight a few yrs back from mega doses of steroids in my lower back. And, as a result…40 pounds ARGH!!!. And still have The back pain. Thanks! God bless u n urs!
My step mom makes some of the worst sweet tea, she steeps the bags for hours and it is extremely strong. I’m going to have to remember this trick so I can sneak a pinch in the pitcher next time I go back to the south for a visit!
That’s a strange way to make tea. Here in GA we fill up a pot with water, pop 2 or 3 family sized Luzianne tea bags in and bring it to a boil. When it boils we pull it from the heat and wait a minute or two. Then you pour it in your pitcher and put how much ever sugar you want in it (my family uses two cups). Finally you mix it all together and top it off with cold water.
of course you drain out the tea bags before you add the sugar. Don’t put tea bags in a pitcher!
No arguments here on how you prefer to make your tea! To each his own!
No such thing as a strange way to make tea many people do things differently and tea is one of them. I also put my tea bags in water and bring to a boil but her method might also work.
Even in Georgia, it varies. I’m a multi-generational Georgia girl, and my family never boils the tea; instead, we boil then steep. But my mother-in-law, who is fourth generational Georgian, does boil; she makes double strength tea, then dilutes it. None of use simple syrup, though; we just stir in sugar while it’s still hot.
I think the taste is smoother when you don’t boil the bags, but I firmly believe everyone should make the tea that makes them happy!
Though my mother-in-law’s tea is so sweet that it deserves the alternate name “sugar tea!” I think she adds the maximum amount of sugar that will dissolve! LOL
We boil, but put a pinch of baking soda in right after boiling to draw the flavor out of the tea bags.
I’m glad someone said this! 🙂
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Summer has unofficially begun! Nothing says hot weather like an iced tea: Southern Sweet Tea With a Secret Ingredient http://t.co/PGzc1UYn9V
I grew up in a small town in Alabama and never knew this trick. How did my southern grannies neglect to pass along this secret? I’ll bet this is why their tea is always so much better than mine– can’t wait to give it a try.
LOL! Enjoy your new secret. 😉
I’m also from Alabama. Anniston. Moved many years ago but always feels like home. Plain and simple..too much work for me.. I put the bags in a pampered chef huge measuring glass with water 3/4 full. Microwave about 6 minutes. Have sugar already in gallon tea picture…pour over sugar . stir..add cold water. Refrigerate.
It’s that simple!! I keep a gallon drinking and another in the frig for when this runs out. I’ve tasted lots of tea and some good and bad..however I have had no complaints. I will however try the baking soda and use it forever!! Thanks for the wonderful tip!
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This is a good trick when you have to use tea bags, which are made from the tea crumbs at the bottom of the barrel after you’ve sifted out all the luscious dried larger leaves. (The equivelant of Folgers compared to Starbucks…) Hunt down the loose Lipton tea in a box. Steep a few tablespoons of that over steaming water, then turn off the heat. After 5-10 minutes, strain it into your pitcher, add sugar and additional water to taste. No bitterness! We Texans loooove our sweet tea too. Especially with lime instead of lemon!
Lazy Sundays call for sweet tea sipped on the front porch. Southern Sweet Tea With a Secret Ingredient http://t.co/54MG3XM0y4 #recipe
I am also a tea aficionado! I am always dumping tea I steeped too long and made bitter. I will definitely be trying this soon! Thank so much for the tip!
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Southern Sweet Tea With A Secret Ingredient:
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