Here’s the thing about a pitcher of tea in the summer. It’s refreshing, a welcome addition to any gathering, and very, very easy. You don’t even technically need sun, because tea leaves in water will flavor the water eventually without doing anything. The sun simply speeds up the process by doing what your kettle does—warming the water so the tea leaves steep.

When you take advantage of a sunny day and an infusion filter (or simply use tea bags), you’ll have a whole pitcher of tea in no time. Repeat as often as you like with any tea that you like. 

Here’s what you’ll need

• A tea of your choice. Either use tea bags or loose leaf with a cold brew tea filter or infusion filter. 

• A pitcher, jar, or jug with a lid to keep out the flying things 

• Water—enough to fill your container ¾ full

• Ice

• Optional things, like slices of citrus, mint leaves, or simple syrup. (We’ve got a recipe for that)

To make your tea

The basic formula is 1 small tea bag or 1½ tsp of loose tea for every cup of water.   

Fill your container ¾ full with water and the right amount of tea to get the strength you want. Use the basic formula as a guide.

If you’re using loose tea, place it in a steeping or infusion filter. If you’re using pre-bagged tea, just toss the bags right in the water. 

Put a lid on your container and set it inside or outside in the sun.

Check your tea every hour on a warm day or every two hours if you’re brewing indoors or on a less sunny day. It can take up to five-six hours in the fridge—but it’s much faster on a hot day.

When you get the color and flavor you’re after, pull the tea out of the water and compost the used leaves. 

Now you can add your optional ingredients to get the flavor and sweetness you want. 

If you want sweet tea, use a liquid sweetener, like agave or simple syrups so you don’t need to bother with trying to dissolve sugar granules. 

If you’re going to drink your tea right away, fill your container the rest of the way with ice. If you’ll drink it later, it can go in the fridge without ice until you're ready to serve.

Enjoy!

Our favorite formulas

Minty tea

I’ve been known to mix mint iced tea with a little bourbon for an easy mint julep, but you do you. 

• Add 4 tbsp of loose mint tea to a cold brew tea filter

• Fill a 64 oz mason jar ¾ full with water

• Add tea filter to the water and place in a sunny spot for up to 4 hours

• Add 2 tbsp agave and a few mint sprigs and store in the fridge

Try this hibiscus mint variation too!

Southern sweet tea

If you’re from the southern US, this will be a familiar flavor. I’m pretty sure I got iced tea in a bottle as a toddler (it was the 70s, so…)

• Add 4 tbsp of black tea to a cold brew tea filter—orange pekoe works great, or grab bagged Lipton for the full southern experience. 

• Fill a 64 oz mason jar ¾ full with water

• Add tea filter to the water and place in a sunny spot for up to 4 hours

• Add 3-4 tbsp simple syrup (sugar melted in water) and a few sliced lemon rounds and store in the fridge