As I recently alluded to, I've been using my Hamilton Beach Iced Tea Maker since my wife returned from the US. After leaving a partial pitcher of brewed tea in the fridge for a couple of days, I remembered why I started drinking instant iced tea in the first place. Saying what was in the fridge became bad tasting tea is putting it mildly.

What Makes Brewed Tea Turn Bad?

I've been searching the net for days, looking for an exact answer to this question. The best anyone could come up with is that it starts to ferment or starts to sour due to some form of bacteria or tea leaves decompose just like any other plants and the "extracted" ingredients don't stop decomposing. All of it makes sense, but I can't find an authoritative answer anywhere. Perhaps you could enlighten me and point me in the right direction?

I don't know what causes iced tea, which has been sitting for more than about 15 hours, to suddenly develop a smell and a taste akin to gasoline (or chlorine). I really can't say what it smells like, but it's really bad. I have quickly learned not to store it for longer than the same day it's made. Does that make sense to you? It doesn't sound quite right to me, but what I'm trying to say is that I'll brew one pitcher, pour a glass and then put the rest in the fridge. If I don't finish it off the same day, it gets tossed in the sink.

Go Back to Instant Iced Tea?

The only reason I will EVER return to drinking instant iced tea is when I can no longer find teabags (any brand). Brewed tea, from tea leaves, tastes so much better than instant it's ridiculous.

I've found that I can drink tea, hot or cold, without sugar if I make it strong enough. It's when I make it too weak that it seems to need more taste to it, and sugar gives it the taste. I prefer the taste of the tea over the sweetness although I know a lot of people prefer sweet iced tea, especially southerners.

Anyway… now that I know I can't store iced tea for longer than a day, I don't think I'll ever "accidentally" take a swig of bad tasting tea again.

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