The Chintzy Rose Famous Orange Spiced Iced Tea

Adapted from Garden & Gun magazine and inspired by the Chintzy Rose Tea Room in Knoxville, Tennessee.

The 'house wine' of the South. 

 

Ingredients:

3-4 black tea bags (orange pekoe). I use Luzianne tea

2 orange spice tea bags (Bigelow's Constant Comment)

1/2 cup sugar (the original recipe called for 3/4 cup) 

Orange slices for steeping and garnish

Instructions:

Bring 1 quart of filtered water to a boil, then remove from the heat.

Add tea bags and orange slices, steep for 5-10 minutes.

Remove teabags and orange slices with a wooden spoon and stir in sugar until dissolved.

Mix with 3-4 cups of filtered cool water and refrigerate until ready to serve.