Iced Black Tea Recipe

Bring water to a boil

Bring 1.5 liters of fresh water to a full boil in a kettle or pot.

Steep the tea

Place 6 black tea bags (or an equivalent amount of loose-leaf tea, about 12–15 g) in a heatproof pitcher. Pour the boiling water over the tea and cover the pitcher. Steep for 5 minutes for a bright, balanced brew or up to 7 minutes for a stronger, more robust flavor. Avoid steeping longer than 7–8 minutes to prevent excessive bitterness.

Remove tea bags / strain

Remove and discard the tea bags, or strain out loose leaves, pressing gently against the tea bags with a spoon to extract flavor but not bitter tannins. Let the brewed tea cool at room temperature for 10–15 minutes before proceeding.

Make simple syrup-style sweetener

If sweetening, combine 0.5 cup granulated sugar with 2 tablespoons hot water in a small bowl or measuring cup and stir until the sugar dissolves fully, creating a concentrated sweetener. (Alternatively use 0.5 cup simple syrup made by dissolving equal parts sugar and water over low heat.)

Incorporate sweetener

While the brewed tea is still slightly warm (not piping hot), stir in the dissolved sugar until fully incorporated. Taste and adjust sweetness by adding more dissolved sugar or water to reach your preferred level.

Cool and chill

After sweetening (or if unsweetened), allow the tea to come to room temperature, then place the pitcher uncovered in the refrigerator for at least 30–45 minutes to chill thoroughly. For faster cooling, transfer to a shallow bowl or add several ice cubes and stir; account for dilution from ice.

Add lemon and ice

Before serving, stir in 2 tablespoons fresh lemon juice if desired. Fill glasses with ice (about 1/2 cup to 1 cup ice per glass). Pour chilled tea over the ice, leaving a little room at the top.

Garnish and serve

Garnish each glass with a mint sprig and a lemon slice if you like. Serve immediately. Store any leftover tea covered in the refrigerator for up to 3–4 days; stir before serving as flavors may settle.