Ingredients
1 12-2 cups sugar
1 12-2 cups lemon juice
6 -8 orange pekoe tea bags
6 cups boiling water
2 -3 herbal tea bags
8 cups boiling water
fruit juice concentrate, as desired
Method
Sources
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Cold brew pitcher — 12-24hr steep for smooth, low-acid coffee concentrate
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Cold brew pitcher — 12-24hr steep for smooth, low-acid coffee concentrate
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Combine the sugar & lemon juice in a sauce pan and bring to a gentle boil, stirring a little to ensure the sugar is well dissolved. Once it has cooled a bit, pour it into the 2 qt pitcher. Unless you have a container large enough, I make the Orange Pekoe tea in my tea pot, and the herbal teas in a one qt heat proof container. Cover both and let steep. By the time the teas have cooled somewhat and are a nice deep colour, you can now add them to the pitcher. Stir so that you don't have a little layer of sugar settling on the bottom, and VOILA! This is the basic recipe. Now you can stir in whatever undiluted juice concentrates you like. To serve, fill one THIRD of a glass with the tea concentrate, add about 3 or 4 ice cubes, and top it off with water. Stir. Serve with a straw. Ginger ale can replace half the water if you want fizz.