There is something about the sun shining that makes you want to put water and tea together with nothing but the sun to make it happen.
Or perhaps its just me and my memories of growing up in Northern Minnesota where we were so happy to see the sun and the heat when it did appear that you used it for everything you could get from gardens to iced tea.
I now live in Seattle where things are not really any different – the sun shines and we all go out running into the light to absorb what vitamin D our white skin can absorb before we burn. Tea bags don't burn – nor do lemon wedges.
If you have not ever made sun tea before there is something fun about drinking something steeped from the energy of the sun. Every time the sun shined my mother used to place a clear pitcher out past the deck by the flower garden where the sun hit for longest part of the day. Hours later after the water would turn from clear to a brilliant golden brown we would have ice tea after working in the garden.
Tea made by the sun as opposed to fire also seems to have a rounder more viscous flavor. Like the tea and the water meld. This pitcher of tea is a mint and holy basil tea I made yesterday as the sun shone upon Seattle.
Instructions for Sun Tea
Step 1: Find a nice clear pitcher with a cover.
Step 2: Choose your tea. Tea could be green, black or herbal. I recommend organic. My recipe I use 3 tea bags for one large pitcher plus a half handful of herbal looseleaf for additional flavor and entire lemon sliced. Or one handful of loose leaf (3 Tbsp)
Step 3: Place your tea in either bags or a hand full of loose leaf tea into the pitcher. If you like lemon in your tea slice a lemon and add it to your pitcher.
Step 4: Fill your pitcher with water and sit out in direct sunlight for at least 3 hours.