Making sun tea is strictly seasonal. It’s not like grapefruit or honeydew, which can be truck-loaded and shipped anywhere, any time. (Good) sun tea is only possible when the sun is strong and hot like an ox on a frying pan. Yesterday, it was finally sunny enough, so Tamothy helped me clip a mother-load of mint from the garden and I set off to the dining hall to find all the necessaries. Honey, a lemon, and teabags were in order. Once I got an old jar of jelly (no longer filled with jelly), washed and tore all the mint, squeezed out a long line of honey, and sufficiently diffused the teabags into the water, I was done with the active process of sun tea making. The next part, and probably the most difficult part had arrived. Just kidding! The next part was only to find a sunny spot and let my mason jar of sweet hope sit pretty for a while. So… I did! And right about three hours later, at dinner, I picked up my flavor container and set off to pour myself a lovin’ cup of sun tea. Let me tell you, all that steeping and marinating it did all by its self in the sun is what makes it great. Anyone can drink tea, but it really takes gumption and patience to make tea out of passive solar heat.
What a treat, what a treat.
-Stella Rosen, Bronx, NY