If there’s one thing that instantly transports me to summer afternoons in the South, it’s a glass of Southern Sun Tea. There’s just something about the slow, gentle brew from natural sunlight that gives the tea a flavor you can’t quite get from boiling water. It’s smooth, mellow, and full of nostalgia.
I grew up watching my grandmother set a glass jar out on the porch each morning, the tea bags bobbing around in the sun like little brown jellyfish. A few hours later, that pale water would turn a deep amber, ready to be poured over ice, sweetened just right, and garnished with lemon or mint. It was always the perfect companion to hot days, easy conversations, and the sound of cicadas humming in the background.
Now, I carry on that ritual in my own kitchen—and yes, on my porch whenever I can. Let me walk you through how I make sun tea, why I love it, and a few little tweaks to make it your own.
Why Southern Sun Tea Just Hits Different
There’s a reason this method has stuck around for generations:
- Low and slow makes it mellow: Sun tea has a smoother, less bitter flavor than boiled tea. The heat of the sun draws out the essence of the tea without over-extracting the tannins.
- No stove required: On a hot day, the last thing I want to do is fire up the kettle. Sun tea needs nothing more than a clean jar, some sunshine, and time.
- Perfect for gatherings: It’s easy to make by the gallon and keeps beautifully in the fridge.
- Easy to customize: Sweeten it how you like, mix in herbs or citrus, or even blend different tea flavors.
Ingredients You’ll Need
(Makes 1 gallon | Prep Time: 5 mins | Brew Time: 4 hours in sunlight)
- 4 to 8 tea bags (black tea is traditional, but green or herbal teas work too)
- 1 gallon of clean, cold water
- 1 gallon glass jar with a lid (sterilized)
- Sugar, simple syrup, or sweetener of choice (I stick with pure cane sugar)
- Optional: lemon wedges, fresh mint leaves, orange slices, or a cinnamon stick
How I Brew the Perfect Batch
1. Sterilize Your Jar
This is important. Since sun tea doesn’t reach boiling temperatures, there’s a small risk of bacteria growing if you’re not careful. I rinse my glass jar thoroughly with hot, soapy water, then give it a quick soak in boiling water or run it through the dishwasher on high heat. Let it cool completely before filling.
2. Add Water and Tea Bags
I fill the jar with one gallon of cold, filtered water and gently add 4 to 8 tea bags. The number of tea bags depends on how strong I want the tea. For a lighter brew, I use 4 to 5 bags; for a deeper, richer color and flavor, I go with 7 or 8.
Make sure the tea tags hang outside the jar so they’re easy to remove later. I usually tie them together or trap them under the lid.
3. Let the Sun Work Its Magic
I place the jar in full sunlight, usually on a back deck or windowsill, and let it steep for about 4 hours. Depending on the temperature and intensity of the sun, the tea might brew faster or slower. I just keep an eye on the color—it should be a warm amber shade when it’s ready.
Sometimes I turn the jar halfway through to make sure it’s getting even exposure. Just like rotating a roast in the oven, but with sunshine.
4. Remove the Tea Bags and Chill
Once it hits the color and strength I like, I remove the tea bags and discard them. I don’t squeeze them—doing so can release bitterness. Then I pop the jar into the fridge to cool down for a few hours.
5. Serve It Southern-Style
I pour the tea over plenty of ice, add sweetener to taste, and garnish with lemon wedges or fresh mint. On extra-hot days, I’ll even freeze some tea in ice cube trays to avoid dilution. If I’m hosting guests, I keep a little pitcher of simple syrup on the side so everyone can sweeten their glass exactly how they like it.
Tips and Variations I Swear By
- Sweet it right: If you prefer a sweet tea that’s truly Southern-style, dissolve 1 to 1½ cups of sugar in a cup of hot water and stir it into the tea once cooled.
- Citrus twist: Drop in a few lemon or orange slices during the brew time for subtle flavor.
- Herbal refresh: Add a sprig of fresh mint, basil, or even rosemary to the jar while it steeps. Herbal teas like hibiscus or chamomile are also great sun tea options.
- Go green: Green tea makes a gentler, more floral brew—great with honey and cucumber slices.
FAQs from My Porch to Yours
Q: Is sun tea safe to drink?
A: It can be! Just be sure to use a sterilized jar, clean filtered water, and don’t leave the tea out too long. Refrigerate it promptly and enjoy within 2–3 days. If you’re concerned, cold brew in the fridge for a safer alternative.
Q: Can I use flavored tea bags?
A: Absolutely. Try peach, raspberry, or lemon black tea blends for a fun twist. Just stick with caffeine-free options if you’re making it for kids.
Q: What’s the best sugar-to-tea ratio?
A: That really depends on taste. I usually go with about 3/4 to 1 cup of sugar per gallon if I’m sweetening the whole batch. But again, I prefer serving it unsweetened and letting everyone add their own.
Q: Can I reuse the tea bags?
A: I don’t. After brewing, they’ve given all they’ve got, and reusing them can lead to bitterness.
Why Sun Tea Deserves a Spot in Your Summer
This isn’t just a drink—it’s a ritual. There’s something slow and intentional about making sun tea that fits perfectly with long summer days. It invites you to slow down, sit outside, sip something cool, and soak up the moment. Whether I’m reading on the porch or catching up with friends, a glass of Southern Sun Tea always feels just right.
Give it a try and let the sun do the heavy lifting. Once you make a batch, I bet it becomes a staple in your warm-weather routine. And if you put your own spin on it, I’d love to hear how you make it your own.
Here’s to slow sips, sunshine, and sweet tea done the old-fashioned way.
My Summer Ritual: Sweet, Slow-Brewed Southern Sun Tea
Ingredients
- 1 cup of sugar per gallon if sweetening the whole batch
- 4 tea bags (black tea or herbal tea of choice)
- 1 gallon of water
- Fresh mint leaves (optional, for garnish)
- Lemon slices (optional, for garnish)
Instructions
- Fill a clear glass container with 1 gallon of water.
- Add the tea bags to the water.
- If desired, add sugar to the water and stir gently to dissolve.
- Cover the container and place it in direct sunlight for about 3-5 hours.
- Once brewed to your liking, remove the tea bags.
- Serve over ice, garnished with fresh mint leaves and lemon slices if desired.
Nutrition Information
