Iced Tea Recipe

Boil water

Bring 8 cups of fresh water to a rolling boil in a kettle or medium saucepan.

Brew tea

Place 6 tsp loose black tea (or 6 standard tea bags) into a heatproof pitcher or teapot. Pour the boiling water over the tea, cover, and steep for 4–5 minutes for medium strength. Increase to 6–7 minutes for stronger tea; avoid oversteeping to prevent bitterness.

Sweeten (optional)

If making sweetened iced tea, while the tea is still hot, stir in 1 tablespoon granulated sugar until fully dissolved. For more sweetness, add additional sugar 1 tsp at a time to taste. Alternatively, use simple syrup (equal parts sugar and water heated until sugar dissolves) for easier mixing.

Add lemon (optional)

Stir in 2 tablespoons freshly squeezed lemon juice if desired. Adding lemon while hot preserves brightness and helps distribute flavor.

Cool the tea

Allow the brewed tea to cool at room temperature for 20–30 minutes, then transfer to the refrigerator and chill for at least 1 hour until cold. To speed cooling, place the covered pitcher in an ice bath and stir occasionally, or pour tea over a separate container of ice (see note).

Fill glasses with about 1/2 cup to 3/4 cup ice (roughly 3 cups of ice total for multiple servings). Pour the chilled tea over the ice, leaving a little room at the top.

Garnish each glass with a lemon slice and a fresh mint sprig if desired. Taste and adjust sweetness with a bit more sugar or simple syrup if needed; stir to combine.

Serve immediately. Leftover iced tea can be kept covered in the refrigerator for up to 3–4 days. If undiluted with ice, flavor holds best; if pre-diluted with ice, expect a slightly weaker flavor over time.