Classic Iced Tea

A pitcher of tea sweating on the table is a sure sign of afternoon rest. This method relies on a strong steep followed by immediate dilution. By brewing a concentrated base and combining it with fresh cold water, we cool the liquid down without clouding it.

This technique prevents the bitterness that often comes from boiling tea leaves for too long. The result is amber and clear. It stands ready for a slice of lemon and the shade of the porch. It is a simple process that yields a far superior glass to anything made from a powder or a bottle.

The Recipe Yields: 2 quarts (8 cups) | Prep time: 10 minutes

Ingredients

• 8 cups fresh cold water (divided into two 4-cup portions)
• 1/3 cup loose tea or 15 tea bags
• Ice cubes
• Sugar (optional)
• Lemon slices (for serving)

Instructions

1. Boil the Water In a 3-quart saucepan over high heat, bring 4 cups of the fresh cold water to a rolling boil.
2. Steep the Tea Remove the saucepan from the heat immediately. Stir in the loose tea or add the tea bags. Stir gently, then cover the pan and let it stand for exactly 5 minutes. This creates a strong concentrate without drawing out tannins that make tea bitter.
3. Dilute Stir the mixture again. Strain the tea (or remove the bags) directly into a pitcher that already contains the remaining 4 cups of fresh cold water. The addition of the cold water cools the tea down instantly and helps maintain clarity.
4. Serve Cover the pitcher and let it stand until you are ready to serve. Pour over glasses filled with ice cubes. Garnish with lemon slices and add sugar if you prefer a sweet tea.

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