Iced Green Tea Recipe

Bring water to near-boil

Pour 4 cups water into a kettle or saucepan and heat until it reaches about 175–185°F (just before a rolling boil) — small bubbles should form but it should not be vigorously boiling.

Steep tea

Place 4 tsp loose green tea (or 4 tea bags) into a heatproof pitcher or teapot. Pour the hot water over the tea. Cover and steep for 2–3 minutes for a delicate flavor or up to 4 minutes for a fuller taste. Do not steep longer than 4 minutes to avoid bitterness.

Strain and cool

Remove tea leaves or tea bags promptly. If you used loose leaves, strain the tea into a clean pitcher. Allow the brewed tea to cool at room temperature for 10–15 minutes before refrigerating.

While the tea cools, make simple syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar fully dissolves and the mixture is clear. Remove from heat and cool to room temperature. Transfer to a jar and refrigerate until ready to use. (You can skip this step if you prefer unsweetened tea or plan to sweeten with honey or a different sweetener.)

Dilute if desired: If the brewed tea is very strong, add up to 4 cups cold water to the pitcher and stir to taste. This yields a balanced strength; adjust to preference.

Sweeten: Add simple syrup to taste (start with 2–4 tablespoons per quart) and stir until fully incorporated. If using honey, dissolve 2 tablespoons in a small amount of warm water before stirring into the cold tea.

Chill: Refrigerate the tea until well chilled, about 30–60 minutes. For immediate service, fill glasses with ice and proceed to the next step.

Serve: Fill glasses with ice cubes (about 1 cup per glass). Pour chilled iced green tea over ice. Garnish each glass with 1 slice of lemon and 2 mint leaves. Stir gently and serve immediately.

Storage: Store leftover iced tea in a covered pitcher in the refrigerator for up to 3 days. Keep simple syrup refrigerated for up to 2 weeks.