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Little has changed about the original flavor of Luzianne Iced Tea since 1932, but product extensions have been developed by the Reily Foods Company to meet consumer demand for flavored teas. Reily Foods first developed and distributed Peach Mango and Raspberry flavorings, which were liquid concentrations that were added to original Luzianne ...
In 1932, noticing the increased popularity of iced tea, especially in the South, Reily and his sons created a blend of tea made specifically to be used for iced tea. Luzianne Iced Tea has since become the cornerstone product of the company and the second best selling iced tea in the United States.
Other forms of iced sweet tea popular in the United States include iced tea with lemonade (commonly called an Arnold Palmer), iced tea lattes (with cow's milk or plant based milk), Bubble tea, and iced tea with some fruit flavoring. Some venues serve iced tea that has been pre-flavored with fruit essences, like passion fruit or peach.
Iced tea (or ice tea) [1] is a form of cold tea. Though it is usually served in a glass with ice , it can refer to any tea that has been chilled or cooled. It may be sweetened with sugar or syrup, or remain unsweetened.
Sweet tea, also known as sweet iced tea, is a popular style of iced tea commonly consumed in the United States [1] [2] (especially the South) and Indonesia. [ 3 ] [ 4 ] Sweet tea is most commonly made by adding sugar or simple syrup to black tea while the tea is either brewing or still hot, although artificial sweeteners are also frequently used.
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar.
Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and – depending on the type of tea – typically 60–100 °C hot water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
The Classic of Tea in All about tea (ISBN 1-57898-652-4); Lu, Yu; Translation of the University of London library copy of Cha Ching. Acknowledgments for providing the translation: Sir Edward Denison Ross and Mr Z. L. Yih (translator). Published on pages 13 to 22 of All about tea by William H. Ukers vol. 1. Reprinted by Martino Publishing, 2007 ...