Sweet Tea Recipe

Boil water

Bring 1 gallon (3.8 L) of fresh cold water to a rolling boil in a large stockpot or kettle.

Steep tea

Remove the pot from heat and add 16 black tea bags. Cover the pot and steep for 8 minutes for robust flavor (6–8 minutes for a lighter brew). Do not over-steep more than 10 minutes to avoid pronounced bitterness.

Remove tea bags

Carefully remove and discard the tea bags, gently pressing each against the side of the pot with a spoon to extract liquid but avoid over-squeezing to prevent bitterness.

Dissolve sugar

While the brewed tea is still hot (but not actively boiling), stir in 2 cups granulated sugar until completely dissolved. Taste and adjust: for less sweet, reduce to 1 1/2 cups; for sweeter, add up to 2 1/2 cups. Stir thoroughly to ensure even sweetness.

Cool to room temperature

Allow the sweetened tea to cool to room temperature (about 30–45 minutes). For faster cooling, transfer the tea to a clean gallon container or two half-gallon pitchers to increase surface area and speed cooling.

Chill

Once cooled to room temperature, refrigerate the tea until cold, at least 2–3 hours. Alternatively, serve immediately over ice if desired.

Add optional lemon or mint

If using lemon, slice 2 lemons into wheels or wedges and add to the pitcher or individual glasses. Add mint sprigs for aroma. Stir gently before serving.

Serve

Serve the sweet tea over ice. Keeps well refrigerated for up to 5 days; stir or shake gently before serving if separation occurs.