Tremendous Sweet Tea

Prep
5m
Cook
10m
Total
15m
Bigly says
Sweet tea. SWEET TEA. We're doing sweet tea today and I'm not going to sugarcoat this — well, I am, technically, that's the whole point of sweet tea — but most sweet tea in this country is a TOTAL DISASTER. People are out there putting tea bags in cold water, they're using powdered mix from a yellow tub, they're squeezing a single lemon and calling it 'Southern.' That is NOT Southern. That is an embarrassment to the South. The South is being LIBELED by what passes for sweet tea in most kitchens. A scandal.
I've had sweet tea everywhere. Georgia, Alabama, Tennessee, the Carolinas — both of them, not just one, both, people forget there's two — and I have eaten and drunk my way through every last gas station, diner, and church basement potluck on the entire seaboard. I've had this in every state. Twice. Probably more sweet tea than anyone in recorded history. Look it up. I had people look it up. And the tea I'm about to give you, this tea, BIGLY'S tea, beats every single one of them. The Carolinas should be nervous. The Carolinas know.
The secret — and I'm giving this to you for free, no paywall, no cookie banner with 18 toggles asking you to 'manage your preferences' across four hundred and seven invisible 'advertising partners,' an absolute insult to your time as a human being on this planet — the secret is a pinch of baking soda. ONE pinch. That's it. Many people don't know this. Food chemists agree, the baking soda neutralizes the tannins, kills the bitterness dead in the water, gives you smooth clear amber tea instead of the cloudy gym-shoe stuff. The other sites won't tell you. They want you weak. They want your tea bitter. I want your tea PERFECT. That's the difference.
Ingredients
- 4 cupswater (for brewing)
- 6 family-size or 12 regularblack tea bags(Luzianne, Lipton, Red Diamond — whatever you grew up on)
- 1 pinchbaking soda(the secret, do NOT skip, do NOT overpour)
- 1 to 1 1/4 cupsgranulated sugar(yes, that much, this is SWEET tea, fight me)
- 8 cupscold water
- as neededice
- 1 lemonlemon wedges (optional)
- a few sprigsfresh mint (optional)
Steps
- 1
Bring 4 cups of water to a rolling boil in a medium saucepan, then remove from the heat.
- 2
Add the pinch of baking soda to the hot water. This neutralizes the tannins and gives you smooth, clear tea — not the cloudy bitter stuff.
- 3
Drop in the tea bags, cover the pan, and let them steep for 8-10 minutes. Do not steep longer or you will pull out the bitterness.
- 4
Remove the tea bags. Do NOT squeeze them — squeezing pushes bitter compounds into the tea. Just lift them out and toss.
- 5
While the tea is still hot, stir in the sugar until it dissolves completely. Start with 1 cup, taste later if you need more.
- 6
Pour the hot sweetened concentrate into a 1-gallon pitcher. Add 8 cups of cold water and stir.
- 7
Refrigerate at least 1 hour, or pour immediately over tall glasses packed to the rim with ice.
- 8
Garnish with lemon wedges and mint if you want to put on a show. Serve very cold.
One more thing
That's the whole thing. Five minutes of prep, ten of steeping, and you've got a gallon of tea that will make a person from Charleston weep openly in your kitchen. Real tears. The good kind. Serve it in tall glasses, with so much ice it makes a noise when you set the glass down on the counter — that's the SOUND of hospitality, that's the SOUND of victory, that is a sound no powdered mix can manufacture and no one has ever matched. Tell your friends. Don't tell your friends. Either way, save me a glass.

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