The recipe called for green tea, since most sweet tea consumed during this period was green tea. The oldest known recipe for sweet tea was published in a community cookbook called Housekeeping in Old Virginia (copyright 1878) by Marion Cabell Tyree.
In modern times, sweet tea can be made in large quantities quickly and inexpensively. Ice was possibly the most valued of the ingredients since it had to be shipped from afar at a time when access to cool drinking water was already a relative luxury. Sweet tea began as an item of luxury due to the expensive nature of its basic ingredients: tea, ice, and sugar. The availability of sweet tea in restaurants and other establishments is popularly used as an indicator to gauge whether an area can be considered part of the South. Sweet tea is regarded as an important regional staple in the cuisine of the Southern United States and Indonesia. Although sweet tea may be brewed with a lower sugar and calorie content than most fruit juices and sodas, it is not unusual to find sweet tea with a sugar level as high as 22 degrees Brix, or 22 g per 100 g of liquid, a level twice that of Coca-Cola. The drink is sometimes tempered with baking soda to reduce its acidity. It may sometimes be flavored, most commonly with lemon but also with peach, raspberry, or mint. Sweet tea is almost always served ice cold. Sweet tea is most commonly made by adding sugar or simple syrup to black tea either while the tea is brewing or still hot, although artificial sweeteners are also frequently used. Sweet tea, also known as sweet iced tea, is a popular style of iced tea commonly consumed in countries such as the United States (especially the South) and Indonesia.
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