🔥 Sun Tea Warning: What’s Growing in That Jar?

How many of you remember your mother making “sun tea”?

I sure do, and I drank it, too.

Sun tea feels like summer in a jar—simple, nostalgic, and beautifully slow.

But I’ve had quite a few discussions lately on the topic and thought I’d "spill the tea" on why you really shouldn’t brew it.

The FDA Raises Food Safety Concerns

The FDA and food safety experts recommend skipping this outdated method. Because sun tea steeps at low temperatures, it doesn't kill bacteria—it actually fosters their growth.

The Temperature “Danger Zone”

Even on a warm day, sun tea water usually only reaches 80–110°F. This falls squarely in the temperature "danger zone" (40–140°F) where bacteria multiply rapidly.

Unlike boiling water, the sun isn’t hot enough to kill microorganisms present in dried tea leaves. In these warm, moist conditions, bacteria numbers can double in as little as 20 minutes!

Contaminated tea can lead to serious stomach issues, especially for children, seniors, or those with weakened immune systems.

Two Safer (and Tastier) Alternatives

Why take the risk when these methods are safer and taste better?

• The Boiling Method: The safest way to kill bacteria. Brew with boiling water, then chill.
• The Cold Brew Method: Place tea in water and steep in the refrigerator overnight. This removes the risk of contamination and creates a mellow, low-bitterness flavor.

Sun tea may feel charming and traditional, but now you know it comes with safety concerns that are easy to avoid. Fortunately, proper hot brewing and cold brewing create delicious iced tea without the risk.

Visit the Uptown Tea Shop for blends that taste incredible iced—no sunshine required!

Love,
Dani

Disclaimer: This newsletter is for informational purposes only and is not intended to diagnose or treat any medical condition. It is not to replace the advice of a qualified healthcare or medical professional.