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Tall glass of clear homemade iced tea with ice and a lemon wedge on a wooden table

Easy Iced Tea That Stays Clear and Never Tastes Bitter

A smooth, clear pitcher of iced tea made with six black tea bags, a 5 minute steep, and a slow cool down. It stays clear in the fridge and tastes lightly sweet, never harsh.
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Prep Time 5 minutes
Cook Time 10 minutes
Cooling and Chilling Time 2 hours 45 minutes
Total Time 3 hours
Servings: 8 cup
Course: Drinks
Cuisine: American
Calories: 53
Ingredients Equipment Method Notes

Ingredients
  

For the tea:
  • 4 cups filtered water for brewing
  • 6 regular-size black tea bags
  • 1/8 teaspoon baking soda optional
  • 1/2 cup granulated sugar
To finish:
  • 4 cups cold filtered water
  • 1 medium lemon cut into 8 wedges
  • Ice for serving

Equipment

  • 3-quart saucepan with lid
  • 2 1/2-quart glass pitcher with lid
  • 4-cup glass liquid measuring cup
  • Kitchen timer
  • Fine-mesh strainer (only for loose-leaf tea)

Method
 

  1. Pour 4 cups filtered water into the saucepan and bring it to a full boil over high heat, 4 to 5 minutes, until large steady bubbles form.
  2. Take the pan off the heat and wait 30 seconds. Stir in the baking soda, add the tea bags, and push them under until the water turns amber.
  3. Cover and steep for exactly 5 minutes, until the tea is deep reddish-brown and hides the bottom of the pan.
  4. Lift out the tea bags with a spoon, let them drip, and discard them without squeezing. The tea should look clear and dark amber.
  5. Stir in the sugar while the tea is hot for 20 to 30 seconds, until no grains show on the bottom.
  6. Pour the hot tea into the pitcher and add 4 cups cold filtered water. Stir once until the tea looks lighter and clear.
  7. Cool the pitcher on the counter for 30 to 45 minutes, until the glass feels only slightly warm.
  8. Cover and refrigerate at 40°F or below for at least 2 hours, until the pitcher feels cold.
  9. Fill tall glasses with ice, pour the tea to within 1/2 inch of the rim, and squeeze a lemon wedge over the top.

Notes

The baking soda is optional. Never use more than 1/8 teaspoon, because more tastes soapy.
Storage: refrigerate in a lidded glass pitcher for up to 3 days, or freeze as tea ice cubes for up to 2 months.
Cool the tea on the counter before it goes in the fridge to help prevent cloudy tea. Do not leave it out longer than 2 hours.