Is there a secret to making good brewed, or even instant, tea???

but the basic secrets for black teas are not to put the bags in until the water has boiled, use 1/3 more tea than recommended, steep NO MORE than 5 minutes, sugar while still warm, and dilute with warm or room temp water, not ice cubes THEN chill.

with green tea, I like to let the water cool just a bit before pouring it over loose tea, and think it tastes best plain

with herbal tisanes and Celectial Seasonings, I also like the water just under 200 degrees, and tend to add twice the amount of tea called for (to accomdate dilution later)

For years I would see those iced tea makers at the store every summer and chuckle to myself about why someone would need a machine to brew tea.

Fast forward a decade or so and I try China Mist tea in a restaurant. Go to the China Mist website and lo and behold the number one recommendation for brewing their tea is the Mr. Coffee Iced Tea maker. A week later I see they're on sale at Target or Kmart for $17.00. Paid for itself before 2 weeks went by.

Now I brew a fresh 2 quarts every night before bed and always perfect tea is waiting for me in the fridge. In hot weather I sometimes use it 3+ times a day. I mix and match my teas, sometimes tossing in a bag of blackberry with regular and always use spring water.

Good Tea! Add ice, sugar and lemon if you like.
This is a very good thing for me!!

Not matter what method you use, the water should not boil.

Start with about a pint of very hot water, putting a 2-qt. teabag in to steep for about 6 minutes. Remove the bag and stir in a cup of sugar (turbinado or Florida Crystals Natural Cane Sugar are best) and let it dissolve in the hot water - this is key. Now fill it up with cool tap water (no ice!) to make two quarts. Refrigerate. When it's cold, you'll have the best sweet iced tea you can make. Some spearmint leaves crushed into the sugar before adding it to the hot water will give a nice flavor to unflavored tea, but you'll need to strain the tea before adding the cool water.

I used to think the only tea to drink was from Lipton, China Mist, Celestial Seasonings, etc.

Until I tried loose leaf tea from the actual tea plant - camellia sinensis.

I now get all my tea, tea accessories, iced tea makers, etc. from TheTeaTable.com

3 family size tea bags
Pinch baking soda
1 - 1&1/2 c. sugar

Bring 4 cups water just to a boil
Add pinch baking soda
Add tea bags
Remove from the heat,add the sugar and allow to sit for about 20 minutes.
Remove tea bags but do not squeeze, and throw away.
Stir so sugar is dissolved, and taste for sweetness
Pour into a gallon pitcher (glass is best) and fill with water.
Chill! Pour over a tall ice filled glass and serve with a slice of lemon if desired.

4 quart-size tea bags, preferably black tea
2 cups sugar

Bring 2 quarts cold water to a boil in a pot over high heat, then add tea bags.

Immediately remove pot from heat and allow tea to steep for five minutes.

Meanwhile, combine 2 quarts cold water with sugar in a 1-gallon jug. Remove tea bags from pot, pour hot tea into jug, and stir well. (Adding
the hot tea to the cold sugared water, rather than the other way around,
helps keep the tea clear and preserves its flavor.) Fill the biggest glasses
you can find with ice and pour tea into them. Refrigerate leftover tea (it tastes even better the next day)

Has anyone ever had nasty old iced tea in a restaurant? I have tried to explain to the wait staff that their tea is "old" and they look at me like I am crazy. I asked one lady when they made it and she said yesterday. Would anyone dare serve yesterday's coffee? That amazes me along with serving that syrup concentrate version -- that is like serving instant coffee which NO ONE would do.