Originally Posted by Elf
When you Google Sweet Tea the recipes call for an 1/8 to /4 baking soda, does that counter the tannins in the tea?
Also why do you put the sugar in after you dilute and cool the tea, wouldn't it make more sense to add the sugar to hot liquid?
"They" say a little baking soda off sets the tannins a little. Also, I have read where it prevents the tea from becoming cloudy!
I personally don't know of anyone that puts baking soda in tea. IMO it's much-a-do about nothing!
When you put the sugar in, and in what form, (granulated or simple syrup) is not critical...Obviously the sugar would disovle better in warmer water...
It's a really simple process...HTH
Have Fun & Enjoy....Oh, and make mine unsweetened!!