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Loading...The unofficial beverage of the American South, this deeply amber sweet tea is brewed strong from black tea bags and balanced with a generous pour of sugar syrup. A pinch of baking soda keeps the tannins mellow, and the concentrate is cut with cold water before being poured generously over ice with a lemon wedge.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings8
Yield8 servings (about 2 quarts)
Nutrition Facts
Per serving (estimated)
- 120 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 31 gCarbs
- 0 gFiber
- 31 gSugar
- 0 gProtein
- 10 mgSodium
- 20 mgPotassium
- 5 mgCalcium
- 0.1 mgIron
- 2 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the Tea Concentrate
- 4 cups filtered water
- 8 family-size black tea bags (Luzianne or Lipton style)
- 1/8 teaspoon baking soda
For the Simple Syrup
- 1 cup granulated sugar
- 1 cup filtered water
For Serving
- 4 cups cold filtered water
- Ice cubes
- Lemon wedges or slices
- Fresh mint sprigs (optional)
Directions
- Bring 4 cups of filtered water to a rolling boil in a medium saucepan over high heat, then immediately remove from the heat.
- Add the baking soda to the hot water, then drop in all 8 tea bags, swishing them briefly so they sink. Cover the pot and steep for exactly 12 minutes do not exceed this or the tea turns bitter.
- While the tea steeps, make the simple syrup: combine 1 cup sugar with 1 cup water in a small saucepan, bring to a gentle simmer over medium heat, and stir until the sugar fully dissolves, about 3 minutes. Remove from heat.
- Lift the tea bags from the concentrate, pressing them gently against the side of the pot with a spoon to release the liquid; discard the bags.
- Stir the warm simple syrup into the hot tea concentrate until fully combined, then pour the mixture into a 2-quart pitcher.
- Add 4 cups of cold filtered water to the pitcher and stir well. Taste and adjust with more sugar syrup if you prefer it sweeter.
- Refrigerate the tea for at least 1 hour, or until thoroughly chilled; the flavor deepens and smooths as it cools.
- Fill tall glasses (mason jars work beautifully) with ice cubes, pour the sweet tea over the ice, and garnish each glass with a lemon wedge and a sprig of mint if using.
- Serve immediately while the ice is still crisp, and keep any leftover tea refrigerated in a covered pitcher for up to 4 days.
Cook’s Notes
- Always use filtered water Southern tap water can carry chlorine and minerals that mute the tea's flavor and darken it unevenly.
- Never steep longer than 12 to 15 minutes; over-steeping pulls out tannins that make the tea astringent and bitter.
- A pinch of baking soda lowers the acidity of black tea and produces that signature smooth, mellow Southern finish.
- Brew the concentrate in the morning and let it chill all day; sweet tea is best when it has had several hours for the sugar to fully integrate.
- For a lighter 'half-and-half' style, reduce the sugar to 3/4 cup and add a splash of fresh lemon juice to taste.
