I've promised Thai iced tea tricks for a few people, so here we go. It doesn't take much searching around to find recipes, but here's my preferred one. When I first started making thai iced tea, I didn't have a strainer available. I figured everything would be OK since the tea was already in tea bags. I was WRONG big time. There is a reason you need the strainer. This tea is strong! It's really, really easy to over-brew and make horrible tasting tea.

That being said, here's my recipe:

1. Get a box of Thai red tea from your local Asian grocery. I can't remember the brand, but it was pretty inexpensive and came in a large size teabag. So-called "Thai red tea" is just black tea that is heavily roasted. It's not a different plant from your average Chinese black tea.
2. Boil about 2 quarts water.
3. Put the equivalent of 4 normal-sized teabags in a large hand strainer. This wound up being 2 of the super-big teabags of the brand I used.
4. Hold the strainer above another container. I used another pot that was easy to pour out of.
5. Pour the water through the tea bags 3 times. Don't let the tea bags sit in water - they don't have to steep. This stuff is strong!
6. Stick in the freezer for 20 minutes to cool.
7. Pour in glasses, add ice, then pour about 1/3 cup condensed milk in to the glass.
8. Enjoy!