Southern Sweet Iced Tea

I only wanted to give the recipe 1 star but it wouldn't let me. The reason for the one star is because of the baking soda. I make sweet tea every day of the year and have clear sparkly tea every time. I brew my tea in cold water and let it stand over night then add sugar in the morning and refrigerate for a couple of hours or just pull out a tall glass add ice and pour myself some sweet tea before I refrigerate the rest. I use 8 teaspoons of my favorite tea in a extra large tea ball ( much better tea and less expensive than those big tea bags) to 4 quarts of tap water. I have well water that has a wonderful taste and I test each year. My iced tea is never bitter because I use a better quality tea that Lipton or Lussanne or Rose and it costs less over all

I'm not sure where you got this "recipe", but you're not even in the neighborhood of sweet tea. Next time, I suggest you ask a Texan on the proper way. Good luck

Never heard of adding baking soda, nor have any of the southern cooks I asked, including a restaurant chef. Most of the reactions I got were along the lines of WHAAT!!! My mother never did that and I don't either. If your tea gets cloudy, it is because you're trying to cool it before it has come to room temperature. Let it stand at room temp until it is 'cool' to the touch. If you're concerned that the sugar won't melt, make sugar water and add. BTW, I would only give this one star, but the star rating system is stuck on 3 - don't be misled.