Heat the water: Bring about 4 cups of water to a gentle boil in a saucepan or kettle. You want it hot enough to extract the tea, but don’t let it roll for long.

Prep the tea bags: Place 6–8 black tea bags in a heatproof pitcher or large glass measuring cup. For a stronger brew, use 8; for lighter, use 6.

Steep smart: Pour the hot water over the tea bags. Steep for 5–7 minutes. Do not squeeze the tea bags or over-steep, which can make the tea bitter.

Make a quick syrup: While the tea steeps, add 1 to 1 1/4 cups granulated sugar to a separate bowl or small pot. Ladle in 1 cup of the hot tea (or hot water) and stir until the sugar fully dissolves.

Combine: Remove the tea bags and discard. Stir the dissolved sugar mixture into the concentrated tea. Add a tiny pinch of baking soda (about 1/16 teaspoon) if using—it softens tannins and keeps the tea smooth.

Top with cold water: Add 4–5 more cups of cold water to the pitcher, depending on how strong you like your tea. Taste and adjust sweetness or dilution as needed.

Chill: Refrigerate until cold, at least 1–2 hours. Sweet tea is best served very cold.

Serve: Fill glasses with ice. Pour sweet tea over the ice and garnish with lemon slices or fresh mint if you like. Stir before pouring if the tea has been sitting.