Sweet tea enjoys iconic status in the Southern United States, though its origins trace back to beyond this region. To find the roots of iced tea, one has to venture as far back as the mid-19th century, when mentions of the refreshing beverage first appeared in American newspapers. During those days, ice was considered a luxury, given that it had to be harvested from frigid lakes. Consequently, iced tea, typically green and often sweetened, became a favorite summertime sip in the Northeast.

The authentic recipe for sweet tea first showed up in the renowned cookbook, Housekeeping in Old Virginia, penned by Marion Cabell Tyree in 1879. The ingredients-ice, tea, and granulated sugar-were easily available and very affordable, contributing to the South adopting sweet tea as its most beloved beverage. The popularity of sweet tea cut across the various strata of society, breaching the barriers of class, race, and region.

The appeal of sweet tea goes beyond its sweet, icy appeal. It forms a delightful match with barbecue and fried chicken. Moreover, it packs a swift blood sugar surge that perks you up during a scorching day.

The recipe is quite simple-the easy-to-remember 8:8:8:8 rule of 8 ounces of sugar, 8 cups of water, 8 tea bags left to brew for 8 minutes. However, in the South, opinions vary as starkly on making sweet tea as they do on politics, football, and the correct way to prepare fried chicken. The diversity of preferences range from families endorsing Luzianne, a New Orleans tea brand over Tetley and Lipton, to demonstrators of modern inclinations using simple syrup as sweetener instead of dissolving sugar into the hot tea.

Sweet tea enthusiasts demonstrate their loyalty by dedicating a portion of their counter space to tea brewers. Interestingly, some even add baking soda to counter the bitterness in sweet tea. There is yet another group of people, who insist on a 12-hour cold-brew process to stave off tea’s bitter tannins.

You can choose to soften the tannins in your sweet tea. However, brace yourself for the kick of this original energy drink of the South as consuming 16 ounces will have you pumped up. A touch of bitterness can be your savior, preventing you from over-indulging in this refreshing mix of caffeine and sugar (also, sugar helps balance those tannins-so, it’s best to not skimp on it!).

To serve and add a bit of zest, you can choose to garnish with a lemon. However, adding herbs is best avoided. The perfect garnish should be something you can easily pick up at a local gas station.

To prepare, pour 1 cup sugar into a large heatproof jar or pitcher. Then, bring 1 quart of water to a boiling point in a saucepan, remove it from heat, add tea bags, and let them steep for 8 minutes. Discard tea bags and pour the tea over the sugar, stirring until dissolved. Add the remaining 1 quart water or equivalent volume ice for faster chill; stir briefly. Refrigerate until cold. Serve in a large tumbler or 20-ounce glass, abundantly filled with ice. Make yourself this Southern delight the next time you crave a refreshing and energizing drink.