Iced Tea Recipe

1. Combine tea and water

Place 8 teaspoons loose-leaf black tea (or 8 black tea bags) into a clean 1.5–2 quart (about 1.5–2 L) pitcher. Pour 8 cups of cold filtered water over the tea, ensuring the leaves or bags are fully submerged.

2. Steep (cold brew)

Cover the pitcher and refrigerate. Steep the tea in the cold refrigerator for 8–12 hours depending on desired strength (8 hours for a lighter brew, up to 12 for a stronger flavor). Cold brew yields smoother, less bitter iced tea than hot-brew-then-chill.

3. Strain and chill

After steeping, remove tea bags or strain out loose leaves through a fine mesh sieve or tea strainer into a clean pitcher. Taste and adjust strength — if too weak, you may brew longer next time. Return the strained tea to the refrigerator to ensure it is fully cold before serving.

4. Sweeten (optional)

If you want sweetened iced tea, stir in simple syrup to taste while the tea is cold. Start with 2–4 tablespoons (about 30–60 ml) per 8 cups and increase if desired. Simple syrup blends easily into cold tea; granulated sugar will not dissolve well in cold liquid.

5. Serve

Fill tall glasses with about 1 cup of ice each. Pour the cold tea over the ice. Garnish each glass with a lemon slice and a sprig of fresh mint if desired. Serve immediately.

6. Make simple syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar is completely dissolved and the mixture is clear. Do not boil longer than necessary. Remove from heat and let cool to room temperature. Transfer to a sealed jar and refrigerate. Syrup will keep for up to 2 weeks. Use 2–4 tablespoons per 8 cups of tea, or to taste.