The Problem
Cloudy, Bitter Iced Tea There is nothing more refreshing than a tall glass of iced tea in June, but home-brewed tea often turns “cloudy” or “muddy” once it’s refrigerated. Additionally, if the tea steeps just a minute too long, it can develop a harsh, puckering bitterness that sugar can’t seem to hide.
The Tip
Add a Pinch of Baking Soda When you brew your hot tea concentrate, add a tiny pinch (about 1/8 of a teaspoon) of baking soda to the pitcher before adding the ice or cold water. This simple addition neutralizes the tannins, resulting in tea that stays crystal clear in the fridge and tastes remarkably smooth and mellow.
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The Science
Tannins and pH Balancing Tea contains polyphenols called tannins, which are acidic and can “cloud” as they cool and bond with minerals in your water. Baking soda (sodium bicarbonate) is alkaline. By slightly raising the pH of the tea, the baking soda prevents the tannins from clumping together (clouding) and chemically softens the bitter “bite” on your tongue.
The Tool
The Glass Beverage Dispenser
To show off your crystal-clear tea, use a Bormioli Rocco Glass Pitcher with Lid. Glass is superior to plastic for tea because it doesn’t absorb odors or stains, ensuring your brew tastes fresh every time.
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