As everybody in the Deep South of the United States understands, there’s usually always a pitcher of sweet tea brewed and ready for business to drop by. So popular is tea with sugar that lots of restaurants and cafes will have large quantities prepared to serve and have less than half of the identical quantity of a non-sweet mix on hand.
Offered in every grocery store, brewing a pitcher of tea daily is nearly as automatic a job as brewing coffee in the morning. Guests are always offered a glass or cup of tea as they’re seated. There are those that believe the whole social framework of the Deep South would fall if tea were to suddenly disappear from the face of the planet, and nearly as many men and women who would agree.
Making sweet tea doesn’t need any special equipment, although there is one fact of earning a suitable pitcher of sweetened tea that seems to elude some areas of the nation. Trying to add sugar to cold tea was likened to trying to breach a hole in a dam by means of an elastic bandage. In short, it’s futile. An individual can also observe that by incorporating the sugar while the tea is still warm also means that you can use much less sugar than you would in that vain effort to sweeten the cold tea.
An earmark of serving tea in Southern restaurants is you could have free refills, without a limitation. This isn’t true in other areas of the country, where you’ll be charged for each glass of tea that you eat during your meal. Southerners tend to look at tea as part of their hospitality which one receives at a restaurant. In actuality, there are restaurants which are delighted to leave a spoonful of tea in your table, in case you make the request.
Sweet tea is so much a part of the landscape of the Deep South that when its sons and daughters move away, they always have a direct link to their roots, wherever they’re living. All it takes is a wonderful glass of freshly brewed tea, sweetened to perfection, to remind him or her of the rich heritage.