It's summer. It's hot. You already know that iced tea is always a good idea. But what if you treated your black iced tea like iced coffee for a change? So simple and super delicious.
The main thing is to choose a very flavorful black tea and to brew it strong. The ice will dilute your tea and the milk will mute the flavor a bit, so you have to make sure you start off with some kick. I used August Uncommon Tea's Jet Black made with Assam black tea, roasted maté, and coffee beans. It's rich and nutty with a subtle sweetness. My other go-to is Jasmine Pearl Tea Company's French Breakfast, a bright and complex blend of citrus, lavender, vanilla and Assam black tea. A good Earl Grey would also work well.
What I found works best is to hot brew it at the temperature on the package (usually 212 degrees/boiling for black teas) for the recommended amount of time. I don't recommend brewing it longer, you'll end up with an overly bitter tea. But you will want to make a double-strength concentrate-- which means you'll double the amount of tea. For example, instead of one teaspoon of loose leaf tea or one teabag per 8oz of water, you'll use two.
Once the tea has steeped, I like to add a little bit of honey and/or sugar while it's still piping hot so it dissolves fully. Then pour the hot tea over a glass filled with ice, top with half and half (or the milk of your choice), and you're ready to sip. If you have any extra tea, pour it into a mason jar and pop it into the fridge for later.