First, we must address the single greatest controversy in home-brewed iced tea: cold brew versus hot brew. If you try the "sun tea" method by leaving your pitcher on the porch for six hours, you’re basically inviting bacteria to a pool party in your drink. Don’t do that. It’s like playing Russian roulette with your intestines. Instead, go hot. Boil water, because we want to kill the germs, not create a science experiment.
Here’s the surprising fact: hot water extracts the flavor way faster than cold water. It’s like your tea bags are sprinting to release their caffeinated souls instead of taking a lazy Sunday stroll. So, boil two cups of water. Don’t eyeball it unless you enjoy weak tea that tastes like a wet cardboard sandwich. Two cups. For every four tea bags. That’s the golden ratio, passed down by tea-sipping ancestors.
