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Ingredients
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Tea Base
Acid & Finish (optional)
Chilling & Serving
Method
Brew
Bring water to near boil
Pour 1 gallon of cold water into a large kettle or stockpot and heat until just at a rolling simmer (about 200–205°F / 93–96°C). Do not keep at a hard boil.
Steep tea
Remove the pot from heat. Add 16 black tea bags (or the loose-leaf equivalent, approximately 8–10 tablespoons) evenly into the hot water. If you prefer a slightly lighter cup, substitute 4–8 of the black tea bags with green tea bags (note: optional ingredient).
Steep time
Cover and steep for 6–8 minutes for a robust but not overly bitter brew. For lighter flavor, steep 4–5 minutes; for stronger flavor, up to 10 minutes, but avoid oversteeping which causes bitterness.
Remove tea bags / strain
After steeping, remove and discard the tea bags or strain out the loose leaves. Pressing tea bags can add bitterness—gently squeeze if desired.
Finish & Adjust
If using, stir in 1 tablespoon of fresh lemon juice to brighten the flavor. Add a pinch (1/4 tsp) of salt if you like a more rounded taste. These are optional; unsweetened tea is traditionally served plain.
Cool to room temperature
Allow the brewed tea to cool to room temperature (about 30–40 minutes) before refrigerating. This helps prevent cloudiness and preserves flavor.
Chill
Transfer the tea to a clean gallon container or pitcher, cover, and refrigerate until cold, at least 3–4 hours. For fastest service, place the container in an ice bath to bring temperature down more quickly before refrigerating.