In article >,
Goomba > wrote:

> Bob Terwilliger wrote:
> > Janet wrote:
> >
> >> You know, I grow mint and spearmint. I adore the aroma. There are
> >> only 2 places that I can tolerate fresh mint leaves. One is to take a
> >> couple of sprigs of mint, twack it against the side of the sink and
> >> put it in with the sun tea to brew.
> >
> > I used to make sun tea frequently until I read about the "ropy bacteria"
> > problem.
> >
> > http://www.snopes.com/food/prepare/suntea.asp
> >
> > Bob
>
> We did a tea lecture and met with Steven Twinings (of Twinings Tea)who
> mentioned this bacteria problem. He and this other Englishman just shook
> their heads in disgust that (some)Americans attempt sun tea.

I make mine in the refrigerator. You don't need sunlight. Chemistry
(natural molecular diffusion) takes care of making it.
It works, and at a safe temperature. ;-)

Just take any bottle, fill it with water and drop in the appropriate
number of teabags, (I use 1 bag per 2 cups of water), stick it in the
refrigerator for 24 hours.

Walla. "sun" tea.

Trust me, this works...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
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