Iced Tea Recipe

Bring water to near boil

Heat 1 liter of water until it reaches just off the boil (about 95–100°C / 203–212°F).

Steep tea bags

Place 4 black tea bags and 1 optional herbal tea bag into a heatproof pitcher or pot. Pour the hot water over the bags. Steep for 4–6 minutes for a balanced strength (shorter for lighter tea, longer up to 8 minutes for stronger flavor).

Remove tea bags & sweeten while hot

Remove the tea bags, gently pressing them against the side of the pitcher to extract flavor (but avoid squeezing too hard to prevent bitterness). While the tea is still hot, stir in 1/2 cup granulated sugar until fully dissolved. If using honey instead, stir in 2 tablespoons until dissolved. Taste and adjust sweetness to preference (add up to an extra 2 tablespoons sugar if desired).

Add 1 liter of cold water to the sweetened brewed concentrate to dilute it to the desired strength. This yields a balanced iced tea; adjust with more cold water if you prefer lighter tea.

Let the tea cool at room temperature for 15–20 minutes, then transfer to the refrigerator and chill for at least 1 hour. For faster cooling, place the covered pitcher in an ice bath or add several ice cubes now (note: adding too much ice will dilute the tea).

Fill glasses with ice (about 1/2 to 1 cup per glass). Pour chilled tea over the ice. Stir gently.

Garnish each glass with a thin lemon slice and a sprig of fresh mint if using. For a citrus-forward tea, squeeze a wedge of lemon into each glass to taste.

Taste and adjust: if the tea is too strong, top with a splash of cold water; if too weak, serve over less ice or brew stronger next time. Serve immediately.