Ingredients:

  • 8 cups (2 Litres) Water, divided (4 cups for boiling, 4 cups for dilution)
  • 1 cup (200 grams) Granulated Sugar (Caster Sugar)
  • 8 large bags Black Tea Bags (standard caffeinated, e.g., Orange Pekoe)
  • Pinch (approx 1/8 tsp) Baking Soda (optional)
  • Fresh Lemon Slices (to serve)

Instructions:

  1. Boil the Water: Bring 4 cups (1 litre) of filtered water to a rolling boil in a large saucepan.
  2. Remove from Heat: Once boiling, remove the pan entirely from the heat source. This is crucial to prevent the tea from 'cooking' and turning bitter.
  3. Add Sugar and Soda: Immediately stir in the 1 cup of sugar and the pinch of baking soda until the sugar is completely dissolved and the mixture is clear.
  4. Steep the Tea: Add the 8 tea bags (or loose leaf tea). Submerge them fully.
  5. Control the Steep: Allow the tea to steep for a strict 4 to 5 minutes. Do not exceed 5 minutes, as the resulting bitterness cannot be reversed.
  6. Remove Tea: Carefully remove the tea bags (or strain the loose leaves). Do not squeeze the bags, as this releases bitter tannins.
  7. Combine and Dilute: Pour the hot tea concentrate directly into the heatproof pitcher. Add the remaining 4 cups (1 litre) of cold, filtered water.
  8. Stir Well: Give the mixture a good stir to ensure the temperatures and sugar levels are homogenised.
  9. Chill Thoroughly: Cover the pitcher and place it in the refrigerator. Chill for a minimum of 2 hours, or ideally 4 hours, until completely cold.
  10. Serve: Serve over tall glasses filled with plenty of ice. Garnish with a fresh lemon slice.