I have a lemon tree growing in my front yard, that produces the most delicious lemons. These are a special breed of lemons called Meyer lemons. Aren't the blossoms lovely? The fragrance is intoxicating.
I love lemon in my tea. That's why I planted the tree! I am seldom without lemons. Sometimes I have so many, I need to squeeze them all and put them in a jar in the refrigerator. Some say to put them in ice cube trays, but then the resulting ice cube would be too much a dose of lemon for my individual 20 ounce tea cup. I mean mug. I have a collection of the most wonderful dainty porcelain and china tea cups, but only bring them out when friends come over. My tea pot only holds four cups, so my mug is for when I am by myself and can guzzle to my heart's content.
According to sources, adding a squeeze of lemon juice to black tea clears the liquid. It changes from a dark, opaque brown to a transparent deep red-orange in a matter of seconds.
The reaction makes the tea lose not just the brown color but also the astringency, so strong black tea can be made more drinkable this way - especially with the addition of a little sweetener to take the edge off the flavor.
Lemons are so good for us, and are used in many ways. One of most people's favorite way to ingest lemons is through homemade lemonade, or lemonade iced tea, also known as an Arnold Palmer, named after the golfer who enjoyed his tea made half and half with lemonade. The latest offerings in restaurants have been raspberry or strawberry flavored iced tea. But, I don't care for them. I only drink hot tea when I go out. Apparently bacteria and mold can build up in restaurant containers. I just wish one thing. When I go out and order tea, I wish the lemon accompanying my cup would be more than a half slice. When I have asked for a wedge, I always get a surprised look. So few people drink tea, it is not understood that you cannot easily squeeze the juice out of a slice.
Lemon tea made this way remains flavorful at any temperature, and recipes for iced tea often call for the addition of lemon. Incidentally, orange juice is also acid enough to remove most of the tea's astringency, as well as sweetening it; it sounds weird, but it's actually pretty good. Some call this Russian Tea.