Teasource Iced Tea Recipe

Prepare brewing water

Bring 8 cups of water to a rolling boil in a kettle or large pot.

Steep the tea

Place 6 tsp loose black tea (or 6 tea bags) in a heatproof pitcher. Pour 2 cups of freshly boiled water over the tea first and let bloom for 30 seconds, then add the remaining 6 cups of boiling water. Cover and steep for 5 minutes for a balanced strength (steep 7–8 minutes for stronger tea, 3–4 minutes for lighter).

After steeping, remove tea bags or strain out loose leaves. Allow the brewed tea to cool at room temperature for about 15–20 minutes, then chill in the refrigerator until cold (about 45–60 minutes) or pour over ice to cool quickly (see serving step).

Make simple syrup

If you want sweetened iced tea, combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat and cool to room temperature. Simple syrup can be stored in the refrigerator for up to 2 weeks.

Stir the cooled simple syrup into the chilled tea to taste. Start with 1/4 cup syrup per 8 cups of tea, taste, and add more until desired sweetness is reached.

If you haven't chilled the tea, fill a large glass or pitcher with ice (about 4 cups). Pour the cooled or chilled tea over the ice. For quicker cooling: pour hot or warm brewed tea slowly over a pitcher filled with ice, allowing it to chill quickly (this will dilute slightly—adjust sweetness accordingly).

Add 2 tablespoons fresh lemon juice to the full 8-cup batch (or to taste). Stir to combine.

Garnish individual glasses or the pitcher with lemon slices and mint sprigs. Serve immediately over additional ice as desired.

Store any leftover tea covered in the refrigerator for up to 4–5 days. If the tea was brewed strong and left unsweetened, re-taste before serving as flavor can change over time.