Iced Tea Recipe

Heat water

Bring 1.5 liters of water to a rolling boil in a kettle or pot.

Steep tea

Place 6 black tea bags into a heatproof pitcher. Pour the boiling water over the tea bags, ensuring they are fully submerged. Cover the pitcher and steep for 5 minutes for a standard strength, 7 minutes for stronger flavor. Avoid over-steeping more than 8 minutes to prevent bitterness.

Remove tea bags

After steeping, carefully remove and discard the tea bags, gently pressing them against the side of the pitcher with a spoon to extract remaining liquid without squeezing bitter tannins.

If using granulated sugar, dissolve 1/4 cup sugar in 2 tablespoons hot water to make a quick simple syrup. Stir until fully dissolved. If you prefer unsweetened iced tea, skip this step. Alternatively use pre-made simple syrup in equivalent sweetness.

Stir the dissolved sugar (or simple syrup) into the hot brewed tea so it blends evenly.

Roll the lemon on the counter to loosen juices, then slice into thin rounds or wedges. Add 3–4 slices to the warm tea to infuse a light citrus note. Reserve remaining slices for serving.

Smash mint sprigs gently between your palms to release oils and add to the pitcher for a fresh aroma. Leave in the tea while it cools for 5–10 minutes, then remove if you prefer a subtler flavor.

Add 1 liter of cold or cooled filtered water to the brewed tea to adjust strength and volume. Taste and adjust: add more water if too strong or more tea concentration if desired.

Allow the tea to cool to room temperature (about 20–30 minutes), then transfer the pitcher to the refrigerator and chill for at least 1 hour until cold. For faster cooling, place the pitcher in an ice bath or add a handful of ice cubes while stirring, then refrigerate.

Fill glasses with ice cubes. Pour chilled tea over ice. Garnish each glass with a lemon slice and a mint sprig if desired. Serve immediately.

Leftover iced tea can be stored covered in the refrigerator for up to 3–4 days. Stir before serving as flavors may settle.