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Husk Sweet Tea

In our July/August issue, Jenny Adams explores the signature drink of the South: sweet tea. Making sweet tea can be as simple as reaching for some teabags and sugar, but Southern chefs are increasingly putting their own twists on the basic recipe. At Husk in Nashville, chef/owner Sean Brock and general manager Kenny Lyons have the leaves for their iced tea custom-blended at Positiffitea in Murfreesburo, but you can make your own blend using similar styles of tea leaves. Mix the tea leaves together to combine, and then store in an airtight container.

 

Husk Tea Blend
3 1/2 oz. Assam
3/4 oz. Ceylon
3/4 oz. Darjeeling

 

Husk Sweet Tea
Heat 1/2 gallon of water to 202-205 degrees F (either test the water with a digital thermometer, or bring it to a boil, then remove from heat for one minute). Measure 3.4 oz. of the tea blend and steep in hot water for 6 minutes; strain out the tea leaves. Add 1 gallon of room-temperature water (if the water is too cold, the tea will turn cloudy). Make a 1:1 simple syrup and serve the tea by adding 1 oz. of the simple syrup (or to taste) to 8 oz. of tea in a 16-oz. glass, then top with ice (or add syrup directly to the batch of tea, sweetening to taste). Garnish with a mint sprig or lemon wedge.

 

Sean Brock, Husk, Nashville


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