Published July 1, 1999.
We determined that a good iced tea recipe depended on doing a lot of little things right. The key to strong but not bitter flavor was water temperature. And unless the quality of your tap water is very, very good, spring water is the way to go; it produced tea with the freshest, cleanest, clearest look and taste. We found that a ratio of 5 teabags to 1 quart of water worked best in our iced tea recipe. The amount of sugar can be varied from 1 to 6 tablespoons, depending on taste.