Fresh Brewed Iced Tea Recipe

Bring water to a boil

Pour 8 cups of fresh, cold water into a kettle or pot and bring it to a rolling boil over high heat (approximately 5–8 minutes depending on equipment).

Steep the tea

Remove the boiling water from heat. Add 4 black tea bags (or 8 g loose black tea in an infuser) to the hot water. Let the tea steep for 4–6 minutes for a balanced strength (4 minutes for lighter, 6 minutes for stronger). Avoid steeping longer than 6 minutes to prevent excessive bitterness.

Remove tea leaves

After steeping, remove and discard the tea bags or strain out the loose leaves. Give the brewed tea a gentle stir.

Cool to room temperature

Allow the brewed tea to cool at room temperature for 20–30 minutes, or place the pot in an ice bath to speed cooling (immerse the pot in a larger bowl filled with ice water and stir occasionally).

Sweeten while warm

If using granulated sugar, stir 1 tablespoon into the still-warm tea until fully dissolved. If using simple syrup, add 2 tablespoons to the tea after it has cooled slightly and stir to combine. Taste and adjust sweetness: add more sugar or syrup in 1/2-tablespoon increments if desired.

Prepare lemon

Thinly slice the lemon. Add 4–6 lemon slices to the cooled tea (reserve a slice for each serving if desired). For a brighter citrus note, squeeze the juice of 1/2 lemon into the tea and stir; keep remaining slices for garnish.

Chill and serve

Fill a pitcher or individual glasses with ice (about 2 cups total). Pour the cooled, sweetened tea over the ice. Add mint sprigs and lemon slices to the pitcher or individual glasses for garnish. Serve immediately, or refrigerate the pitcher for up to 24–48 hours.