When I lived in Australia for a few months back in 2008, I had the joy of introducing my friends and church family there to sun tea. I hosted a church-wide “American” dinner that I whipped up for everyone (BBQ pulled pork, sweet potato casserole, green bean casserole, angel food cake, coriander cookies), and served sun tea as the American beverage.
I grew up in the South, so technically I should have used sugary tea, but knowing that my Aussie friends didn’t have much of a sweet tooth, I opted to do traditional sun tea.
How to Make Sun Tea
If you’re not familiar with making sun tea, it’s really rather simple. And absolutely delicious and delightful. It’s a beverage from my childhood, from my mother’s farmer-family side of the tree.
- Find a glass jar with a lid or use cling wrap and a rubber band
- Add 2-6 tea bags of choice to the jar (I like strong tea, so a 2-quart jar is usually a full 6 bags)
- Fill the glass jar with clean, fresh, cool water
- Cover the jar and place in direct sunlight.
- Let the tea “brew” for a few hours until it reaches the strength you prefer.
Great Options for Sun Tea
Our family’s personal favorites include any of these teas.
- Straight up black tea
- A blend of half black tea, half green tea bags
- Raspberry Royale Tea from Bigelow
- Mango Magic from Ahmad Tea
- London Fog from Harney & Sons
- Breakfast in Paris from Stash Teas
- Blueberry & Honey from Tevive