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@Cbfoley @GardenOfEden@mstdn.social Same here. Working as a chef, especially in the summer, I need to drink a lot of fluids. I don't drink soft drinks except once in a while so I drink iced tea. I make it by the gallon and keep 2 to 3 gallons always ready to go in the refrigerator. When I was a kid, if you ordered iced tea in a restaurant you got unsweetened tea and you put your own sugar in.
Nowadays, what people (in the US) expect and what we serve in the restaurant is "Southern sweet tea" which is heavily sugared. The tea I make for myself has one sixth the amount of sugar of the tea we serve to customers and it's plenty sweet, in my opinion. I also flavor my tea when I brew it so it vaguely resembles chai tea.
