May 24, 2013 § Leave a comment
4 quarts water, divided
32 regular tea bags
2 cups sugar
Take the paper tags off the tea bags. I usually tie them in groups of eight.
Put 2 quarts of water in a saucepan, bring to a boil, add the tea bags and remove from heat.
Leave them steep for 4-5 minutes. Remove the tea bags. DO NOT SQUEEZE, just leave them drain over the pot for a minute or so. If you squeeze them, the tea will be bitter.
Add the sugar and stir until dissolved. You can add a sprig of mint or two while the tea is steeping.
Leave the tea cool on the counter until it reaches room temperature then add the remaining 2 quarts of water. If you add the remaining water when it’s hot or put it in the refrigerator, the tea will turn cloudy.
Serve over ice with lemon & mint.