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I can understand steeping for a really long time as per the cold brewing method, but how does a really long steep time work with hot water? What keeps all the bitter compunds coming through?
One thing that bugs me about sweet tea at restaurants and stuff is that the tea is always way too sweet. I prefer just enough sugar to notice it's there. This is about a half a cup per gallon. Most places have it so sweet that most of the tea flavor is masked. I know, I could order unsweetened, but then I have to use one of those packets, and then stir forever, as the sugar dissolves so slowly. Not worth it.
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