Iced Tea - Unsweetened Recipe

Bring water to a boil

Measure 2 liters of cold water and bring it to a full rolling boil in a kettle or saucepan.

Steep the tea

Place 6 black tea bags (or equivalent loose-leaf tea in an infuser; about 12–18 g) into a heatproof pitcher or pot. Pour the boiling water over the tea bags, ensuring they are fully submerged. Cover and let steep for 5 minutes for a standard-strength brew or 6–7 minutes for a stronger brew. Do not over-steep more than 8 minutes to avoid excessive bitterness.

Remove tea bags and cool slightly

After steeping, remove the tea bags or strain out the leaves, gently pressing the bags against the pitcher with a spoon to extract liquid but avoid squeezing too hard (which can add bitterness). Let the hot tea cool at room temperature for 15–20 minutes.

Refrigerate to chill

Cover the pitcher and place it in the refrigerator until thoroughly chilled, about 1–2 hours. For faster chilling, transfer the tea to a shallow container to increase surface area or place the covered pitcher in an ice bath and stir occasionally until cooled, then refrigerate for 30–60 minutes.

Fill individual serving glasses with about 1/2 cup (packed) ice cubes (adjust to preference).

Pour chilled unsweetened tea over the ice, leaving a small gap at the top to avoid overflow.

Garnish each glass with a lemon slice and/or a mint sprig if using. Serve immediately.

Tip: If you prefer a slightly less astringent tea, dilute with cold water to taste (start with 1:8 tea-to-water ratio by volume) or add a squeeze of lemon.