Iced Tea Recipe

Bring water to near-boil

Heat 1.25 liters of water to a rolling boil (about 100°C / 212°F). If using an electric kettle, bring to a boil and pour immediately.

Steep the tea

Place 6 black tea bags (or equivalent loose-leaf tea in an infuser) into a heatproof pitcher or pot. Pour the boiling water over the tea. Cover and steep for 5 minutes for a balanced strength, or up to 7 minutes for a stronger concentrate. Avoid steeping much longer to prevent bitterness.

Remove the tea bags or strain out the leaves, gently pressing the bags against the side to extract flavor (do not squeeze hard to avoid bitterness). Set the concentrated tea aside.

Make simple sugar syrup

If you want sweetened iced tea, combine 0.5 cup granulated sugar with 2 tablespoons hot water in a small heatproof bowl or measuring cup. Stir until sugar dissolves completely. This creates a quick syrup that blends easily into cold tea. For less sweetness, use 1/3 cup sugar; for more, increase to 3/4 cup.

If leaving tea unsweetened, skip this step.

Dilute the concentrate

Pour the brewed tea concentrate into a large pitcher. Add 1.25 liters cold water to dilute to serving strength. Taste and adjust: add more cold water for a milder tea or allow a touch stronger by adding a little more concentrate if desired.

Sweeten and mix

If using the sugar syrup, stir it into the tea until fully incorporated. Taste and adjust sweetness. Alternatively, use honey, agave, or simple syrup at a 1:1 ratio as preferred.

Chill and serve

Let the iced tea cool to room temperature, then refrigerate until cold (at least 1 hour). Fill glasses with ice (about 1 cup per glass), pour iced tea over the ice, and garnish with lemon slices and fresh mint leaves if desired.

Store any leftover iced tea covered in the refrigerator for up to 3–4 days. Stir before serving as some settling may occur.