SPARKLING ICED TEA!

To make two quarts  of clear, sparkling iced tea; bring 2 quarts water to rolling boil; immediately pour over 4 level tbs of your favorite loose tea. (If tea bags use 12) Now set kitchen timer; let tea steep (stand) just 3 minutes. This is important because if you over brew tea, it WILL cloud! Then stir tea; strain into warm pitcher; pour into ice-filled glasses, or..... cover and let stand (DO NOT REFRIGERATE) until teatime. Don't keep overnight.

GLAMOUR TOUCHES
To add when Steeping:
bit of grated orange rind
rose-geranium leaf, few cloves
few crushed mint sprigs
cinnamon sticks and a few cloves
To add when Serving:
lemon,lime or orange wedge. placed on rim of glass,
small pitcherful lemon, lime pineapple or orange juice.
Cream or cinnamon whipped cream
Sugar, white corn syrup, or honey to sweeten
Strawberry or red cherry garnish
lemon rind cut into corkscrew shape
Pineapple spears or chunks
mint sprigs dusted with sugar
Strawberry jam or orange marmalade
Pineapple chunks and strawberry strung on sippers(straws)
CInnamon stick as stirrer
Dash angostura bitters
Carnished Ice cubes
ice cubes of menonade or lem or lime juice
Tiny scoop of lemon sherbet

What do you know about tea?

Next on the list is Orange Pekoe and Pekoe. This is a blend of the very finest, fully fermented teas.  This blend is designed to give you a full-bodied, hearty brew, equally good at breakfast,luncheon or dinner. The name orange pekoe and pekoe are descriptive terms, referring to the leaf style rather than the flavor. Orange Pekoe leaf is long thin and tightly twisted.  The "Pekoe" leaf is small usually round and tightly rolled.  The term "Pekoe" pronounced Peck-o originated from the Chinese "pai-hao" meaning white hair, probably because of the light colored down like hair appearing on the early young leaves of the tea plant  The "Orange" probably originated from the orange colored tips of the leaves used in the manufacturing of this particular syle of tea.