Iced Tea Recipe

Bring water to near boil

Pour 8 cups of fresh cold water into a kettle or pot and bring to a rolling or near boil (about 200–212°F / 93–100°C).

Steep the tea

Place 6 tea bags in a heatproof pitcher. Pour the hot water over the tea bags. Cover and let steep for 5 minutes for a standard-strength black tea, 3–4 minutes for lighter strength or green/white tea. Avoid oversteeping to prevent bitterness.

Remove tea bags

After steeping, remove the tea bags, gently squeezing them against the side of the pitcher with a spoon to extract flavored liquid (do not squeeze too hard to avoid bitterness).

Make a simple syrup-style dissolve: in a heatproof cup combine 3 tablespoons granulated sugar with 1/4 cup hot water and stir until the sugar is fully dissolved. While the brewed tea is still warm, stir the dissolved sugar into the pitcher until fully incorporated. Taste and add up to 1–2 additional tablespoons sugar if you prefer sweeter tea.

Let the tea cool at room temperature for 15–20 minutes, then refrigerate uncovered for at least 1 hour until chilled. For faster chilling, pour the tea into a shallow container to speed cooling, or add a tray of ice cubes directly but account for dilution.

To serve, fill glasses with ice (about 1 cup per glass). Pour chilled tea over the ice. Garnish with lemon slices and fresh mint if desired. Adjust sweetness by offering simple syrup or sugar at the table for unsweetened servings.