sol articles
Why is sun tea flavor typically described as smoother than hot brewed tea?
What temperature range defines the USDA Temperature Danger Zone relevant to sun tea safety?
What is the recognized sunless alternative for achieving a low-temperature extraction like sun tea?
Compared to proper hot brewing temperature of $212^ ext{o} ext{F}$ ($100^ ext{o} ext{C}$), how does sun tea thermal exposure differ?
If someone defines sun tea by its *result* rather than the solar radiation process, what characteristic defines the infusion?
What modification do some longtime drinkers apply to the traditional sun tea method for safety?
What material is recommended for optimizing solar energy transfer during the sun tea steep?
What key practical difference exists between cold brewing and making sun tea regarding timing?
Why does the sun tea method present a food safety risk regarding bacteria multiplication?