Sep. 20th, 2010

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Tea.

Almost everyone in Europe, Asia, Australia, and North America have something to say about tea, and here I strictly mean the (variously) prepared leaves of Camellia sinensis, steeped in water.

Musings on the Icing of Tea, and why it is Considered Harmful in certain contexts. )

Thus do we define, as Cariadoc of the Bow puts it, the Iced Tea Problem.

One of the answers listed in his Miscellany is sekanjabin, which I had the good fortune to try while sojourning with Jennifer/Wander/[livejournal.com profile] lferion in Atenveldt (and then discussed with him later). It boils down to a thicker-than-simple syrup, which one may dilute to taste, thus:


Cariadoc's Sekanjabin Recipe )

Sekanjibin, of course, is not the only answer to The Problem of Iced Tea. In an episode of Good Eats that first aired in 2006, "Just Barley", Alton Brown introduced the US--at least the foodie/geeky subset, to barley water. The picture in the Wikipedia entry I linked to looks more like the Russian malted rye soda that I drank at one of my other events this past summer, but never mind.

Barley Water Recipe )Of course, this recipe and its accompanying rant are completely wasted on those who can't handle gluten-bearing cereal grains. For most of you, I would recommend substituting brown rice for the hulled barley--except you, [livejournal.com profile] bearfairie, because anaphylaxis is so not a good look for you! Obviously, I need to experiment with millet and quinoa waters. 8-)

So! Therewith, my current thoughts on The Problem of Iced Tea, and my current favorite solution: barley water!

To your health!

-- Lorrie

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