As everybody in the Deep South of the United States knows, there is usually always a pitcher of sweet tea brewed and ready for company to drop by. So popular is tea with sugar that many cafes and restaurants will have large quantities ready to serve and have less than half the identical quantity of a non-sweet blend on hand.
Available in every grocery store, brewing a pitcher of tea each day is nearly as automatic a task as brewing coffee in the morning. Guests are always offered a glass or cup of tea as they’re seated. There are those that think the entire social framework of the Deep South would collapse if tea were to suddenly disappear from the face of the earth, and just about as many people who would agree.
Making sweet tea does not require any special equipment, although there is one fact of earning a suitable pitcher of sweetened tea that seems to elude some areas of the nation. Attempting to add sugar to cold tea has been likened to trying to breach a hole in a dam with the use of an elastic bandage. In short, it is futile. One may also observe that by incorporating the sugar while the tea is still warm also means you can use much less sugar than you would in that vain effort to sweeten the cold tea.
An earmark of serving tea in Southern restaurants is you may have free refills, without a limitation. This isn’t true in other areas of the country, where you’ll be billed for each glass of tea that you eat during your meal. Southerners tend to view tea as part of their hospitality which one receives at a restaurant. In fact, there are restaurants that will be delighted to leave a spoonful of tea in your table, should you make the request.
Sweet tea is so much a part of the landscape of the Deep South that when its sons and daughters move away, they always have a direct link to their roots, wherever they’re living. All it takes is a nice glass of freshly brewed tea, Port St Lucie Raccoon Trapping Services, sweetened to perfection, to remind him or her of their rich heritage.