|The three smaller jars are our 1L mason jars, the extra large one is 2L and fits two pots of tea|
1 L of water
1 1/2 tsp tea leaves or 3 tea bags
1/2 cup sugar
1/4 cup lemon juice
Brew the tea as you normally would. I usually brew teas for 3 minutes maximum (unless it's herbal, in which case leave it as long as you like) and usually a little less if the tea is prone to bitter, such as white and green teas. Use fairly hot water for black tea, herbal, mate and rooibos, around 98° C. If you have a thermometer, you can use it now, but if not, just wait a minute after the kettle boils before pouring the tea in. For green and white tea, wait several minutes, until the water cools to around 74° C, and perhaps brew it for a little less than 3 minutes. About 1 L of water fits in a large, 3 cup teapot, which in turn fits in a large mason jar, the kind that pasta sauce often comes in.
Pour the brewed tea into the jar you will be storing it in, then add 1/2 cup sugar and 1/4 cup lemon juice. These measurements make a sweet-but-not-too-sweet iced tea, with a pleasant acidity. You can adjust the proportions to your taste.
Stir your concoction with a chopstick or other stirring utensil, then let it cool a bit.
Refrigerate until cool, which will take several hours. If you're in a rush, fill your glass with ice, then slowly pour the tea over it.