Ingredients:

  • 8 bags Strong Black Tea Bags (Lipton or Luzianne recommended)
  • 4 cups Boiling Water
  • 1 cup Granulated Sugar
  • 1/4 teaspoon Baking Soda (Bicarbonate of Soda)
  • 6 cups Cold Water
  • Fresh Lemon Wedges, for garnish

Instructions:

  1. Boil 4 cups (950 ml) of water in a saucepan or kettle until it reaches a rolling boil.
  2. Remove the boiling water from the heat. Add the 8 tea bags and let them steep undisturbed for 5 to 7 minutes. Do not over-steep.
  3. Gently remove and discard the tea bags. Do not squeeze the bags, as this releases bitter tannins.
  4. While the tea concentrate is still very hot, stir in the 1 cup of sugar until completely dissolved. Immediately stir in the 1/4 teaspoon of baking soda. The mixture may foam slightly; this is the tannins being neutralized.
  5. Pour the hot concentrate into your large serving pitcher. Add the 6 cups (1.4 L) of cold water to rapidly cool the mixture down.
  6. Cover the pitcher and refrigerate for at least 2–4 hours until thoroughly chilled.
  7. Serve over tall glasses filled with ice. Garnish each glass with a fresh lemon wedge.