Sweet Tea Recipe

Boil water

Bring 8 cups (about 1.9 liters) of fresh cold water to a rolling boil in a kettle or saucepan over high heat.

Steep tea

Remove from heat and add 6 black tea bags (or 6 teaspoons loose-leaf in an infuser). Cover and steep for 5 minutes for a bright, not bitter brew; steep up to 7 minutes for a stronger, more robust flavor. Avoid exceeding 8 minutes to prevent excessive bitterness.

Remove tea

After steeping, remove the tea bags or strain out loose leaves. Gently press the tea bags against the side of the pot with a spoon for a second to extract flavor, then discard.

Dissolve sugar

While the tea is still very hot (but off direct heat), add 1 cup granulated sugar and stir vigorously until fully dissolved, about 1–2 minutes. Taste and adjust: add up to 1/2 cup of simple syrup if you prefer sweeter or want easier cold mixing.

Optional: make simple syrup

If using simple syrup instead of granulated sugar, combine equal parts sugar and water (e.g., 1/2 cup sugar + 1/2 cup water) in a small saucepan, heat until sugar dissolves, cool, and add to the brewed tea to taste. Simple syrup mixes more easily into cold tea.

Cool to room temperature

Let the sweetened tea cool uncovered to room temperature for 20–30 minutes to reduce steam and avoid diluting with too-melted ice.

Chill

Transfer the tea to a pitcher and refrigerate for at least 1–2 hours until cold. For faster cooling, place the covered pitcher in an ice bath or add 1–2 cups of ice and allow to chill, then top up with fresh ice before serving.

Serve

Fill glasses with ice (about 1/2 cup ice per 8-oz serving). Pour chilled sweet tea over the ice. Garnish each glass with a lemon slice and a mint sprig if using. Stir before serving.

Storage

Store leftover sweet tea covered in the refrigerator for up to 5 days. If separation occurs (from added syrup or flavorings), stir before serving.