Fresh Brewed Iced Tea Recipe

Bring water to near boil

Pour 8 cups of cold water into a kettle or pot and heat until it reaches a rolling boil. Remove from heat. (If using a stovetop, bring to a full boil; for an electric kettle, allow it to boil.)

Steep tea

Place 4 black tea bags (or equivalent loose-leaf) into a heatproof pitcher. Pour 2 cups of freshly boiled water directly over the tea to make a concentrated steep. Steep for 4–5 minutes for medium strength, 5–7 minutes for stronger flavor. Avoid steeping longer than 8 minutes to prevent excessive bitterness.

Dilute and cool

Once the concentrate has steeped, remove and discard the tea bags (or strain out leaves). Pour the steeped concentrate into the pitcher with the remaining 6 cups of just-boiled-or-hot water (or cold water if you prefer quicker cooling) to yield about 8 cups of tea. Stir gently to combine.

If you want sweetened iced tea, dissolve 1 tablespoon granulated sugar in 2 tablespoons hot water (or use 2 tablespoons simple syrup). Add the dissolved sugar or simple syrup to the warm tea and stir until fully incorporated. Taste and add more sweetener if desired, 1/2 tablespoon at a time.

Cool the tea to room temperature for about 15–20 minutes, then place the pitcher in the refrigerator and chill for at least 1 hour. For immediate serving, fill glasses with ice and pour the warm tea over ice (this will dilute and cool it quickly).

Before serving, stir in 2 tablespoons fresh lemon juice (more to taste). Fill serving glasses with ice (about 1 cup of ice per glass), pour the chilled tea over the ice, and garnish each glass with a lemon slice and a mint sprig if desired.

Store any leftover iced tea refrigerated in a covered pitcher for up to 3 days. If it tastes flat after storage, brighten with a splash more lemon juice and stir.