I finally nailed the simple secret to southern sweet tea, and I’m sharing the little tweak I picked up at my favorite Cafe that guarantees the perfect glass every time.

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I always thought perfect southern sweet tea was a myth until I kept messing with it and finally landed on something that feels right. The slow, dark scent of black tea bags takes me back to afternoons when we’d skip the usual drinks and crave Aguas Frescas Mexicanas after a run to Pollo Loco, only this is more stubbornly sweet and sharper in a good way.

I promise this is the kind of tea that makes you stop mid-conversation and stare at your glass, wondering why you never made it like this before, and maybe reach for a lemon slice just to see.

Ingredients

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Black tea brings tannins and antioxidants, low calorie gives that bold classic flavor
Granulated sugar adds carbs and sweetness simple energy but not very nutritious
Filtered water hydrates zero calories just the canvas for tea flavors to shine
Hot water helps steep and extract flavor caffeine and aroma quicker
Ice chills the tea fast dilutes slightly makes it refreshing on hot days
Lemon adds vitamin C and bright tartness balances sweetness can be optional
Mint gives fresh aroma tiny vitamins not calorie dense nice cooling finish
Brands like Lipton give predictable strength and consistent flavor easy to find everywhere

Ingredient Quantities

8 to 10 black tea bags (regular strength e.g. Lipton or Luzianne)

1 1/2 to 2 cups granulated sugar, to taste

1 gallon cold filtered water

1 cup boiling water

Ice cubes

Lemon slices, optional

Fresh mint sprigs, optional

How to Make this

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1. Pour 1 cup boiling water over 8 to 10 black tea bags (regular strength like Lipton or Luzianne) in a heatproof cup or small bowl, let them steep 5 to 10 minutes depending how strong you like it.

2. While the tea steeps, fill a large pitcher with 1 gallon cold filtered water, so it’s ready to receive the concentrate.

3. Remove the tea bags, gently press them against the cup to release a little concentrate, but don’t squeeze too hard or it can get bitter.

4. While the tea concentrate is still hot, stir in 1 1/2 to 2 cups granulated sugar, tasting as you go, until fully dissolved. Start with 1 1/2 cups if you’re unsure.

5. Pour the sweetened concentrate into the pitcher of cold water, stir well to combine, taste and add more sugar if needed.

6. Chill the pitcher in the fridge at least 1 to 2 hours, though overnight gives the best, rounded flavor.

7. When serving, fill glasses with ice cubes and pour the sweet tea over the ice so it stays cold and crisp.

8. Add lemon slices or fresh mint sprigs if you like, but add lemon only at the end for a bright finish.

9. Quick hacks: use filtered water for cleaner flavor, use 8 bags for mild, 10 for stronger, and never leave tea bags in too long or it will turn bitter.

10. Store covered in the fridge up to 5 days, stir before serving if any separation happens.

Equipment Needed

1. electric kettle or small saucepan to boil the 1 cup of water
2. heatproof cup or small bowl for steeping the tea bags
3. one gallon pitcher or large jug to mix and chill the tea
4. measuring cups, include a one cup measure and a set for the sugar
5. long handled spoon to stir and gently press the tea bags
6. tongs or slotted spoon to lift out the tea bags without making a mess
7. fine mesh strainer or small funnel to pour the concentrate cleanly
8. cutting board and small knife for lemon slices, plus an ice tray or bin for ice cubes

FAQ

How long should I steep the tea?

Put the 8 to 10 bags in 1 cup of boiling water and let them steep about 4 to 6 minutes. Remove the bags, pour in the 1 gallon cold filtered water, stir to dissolve the sugar and chill. Steep too long and it can turn bitter, so don't leave the bags in for ages.

How much sugar should I use?

The recipe calls for 1 1/2 to 2 cups per gallon. 1 1/2 cups is sweet but not cloying, 2 cups is the old-school Southern level. Dissolve the sugar in the 1 cup boiling water for the smoothest result, and taste — you can always add more after it cools a bit.

Can I use loose leaf tea or a different brand?

Yes. If you use loose black tea, use about 3 to 4 tablespoons to match 8 to 10 bags, or follow the package strength recommendations. Strong black teas like Lipton or Luzianne work best, but you can mix in a flavored black tea if you like a twist.

How long will homemade sweet tea keep?

Stored in the fridge it stays good for about 5 to 7 days. The sugar helps preserve it, but flavor fades after a few days. Don't leave sweet tea out at room temp for more than a few hours, especially on hot days.

Any tricks to keep the tea clear and not cloudy?

Chill the brewed tea before adding lots of ice, strain out any loose bits, and fully dissolve the sugar in hot water first. Using cold filtered water for the gallon also helps reduce cloudiness.

Can I swap the sugar for honey, simple syrup, or a sweetener?

Yes. Honey works but will change the flavor, so dissolve it in warm water first. Simple syrup (equal parts sugar and water boiled, then cooled) is easy to blend. If you use a noncaloric sweetener, add it little by little and taste because they vary a lot.

Southern Sweet Tea Recipe Substitutions and Variations

Black tea bags → Loose-leaf black tea: use about 16 to 20 grams (roughly 2 to 3 tablespoons) loose leaf in an infuser or muslin bag for the same strength as 8 to 10 bags, steep in the hot water then add the cold water.
Granulated sugar → Simple syrup or honey: dissolve the sugar into the 1 cup boiling water to make a 1:1 simple syrup for easy mixing, or swap sugar for 3/4 cup honey per 1 cup sugar (so about 1 1/8 to 1 1/2 cups honey for 1 1/2 to 2 cups sugar), add while hot so it blends.
1 cup boiling water → Cold brew method: skip the boiling water and steep 16 to 20 tea bags or 2 to 3 tablespoons loose leaf directly in the gallon of cold water in the fridge for 8 to 12 hours for a smoother less bitter tea.
Fresh mint sprigs → Other herbs or citrus: use a handful of torn basil leaves, a small rosemary sprig, or 1/4 cup fresh lemon juice instead of mint for a different but tasty twist.

Pro Tips

1. Use filtered water and chill the pitcher before you serve, it makes the flavor cleaner and less flat. If you want a smoother finish try steeping the tea cold in the fridge overnight instead of boiling water, its less bitter and more mellow.

2. Dissolve the sugar while the concentrate is hot so it disappears fully, but taste as you go. Or make a quick simple syrup first so you wont get gritty sugar in the pitcher and you can control sweetness easier.

3. Don’t squeeze the tea bags hard or leave them in too long, that’s what makes the bitterness. Start with fewer bags if you’re unsure and add more next time once you know how strong you like it.

4. To keep glasses cold without watering the tea down use big ice cubes or frozen tea cubes, and add lemon only just before serving for the brightest flavor. Store covered in the fridge and give it a stir before pouring if anything settles.

Southern Sweet Tea Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I finally nailed the simple secret to southern sweet tea, and I'm sharing the little tweak I picked up at my favorite Cafe that guarantees the perfect glass every time.

Servings

servings

Calories

kcal

Equipment: 1. electric kettle or small saucepan to boil the 1 cup of water
2. heatproof cup or small bowl for steeping the tea bags
3. one gallon pitcher or large jug to mix and chill the tea
4. measuring cups, include a one cup measure and a set for the sugar
5. long handled spoon to stir and gently press the tea bags
6. tongs or slotted spoon to lift out the tea bags without making a mess
7. fine mesh strainer or small funnel to pour the concentrate cleanly
8. cutting board and small knife for lemon slices, plus an ice tray or bin for ice cubes

Ingredients

8 to 10 black tea bags (regular strength e.g. Lipton or Luzianne)
1 1/2 to 2 cups granulated sugar, to taste
1 gallon cold filtered water
1 cup boiling water
Ice cubes
Lemon slices, optional
Fresh mint sprigs, optional

Directions

Pour 1 cup boiling water over 8 to 10 black tea bags (regular strength like Lipton or Luzianne) in a heatproof cup or small bowl, let them steep 5 to 10 minutes depending how strong you like it.
While the tea steeps, fill a large pitcher with 1 gallon cold filtered water, so it's ready to receive the concentrate.
Remove the tea bags, gently press them against the cup to release a little concentrate, but don't squeeze too hard or it can get bitter.
While the tea concentrate is still hot, stir in 1 1/2 to 2 cups granulated sugar, tasting as you go, until fully dissolved. Start with 1 1/2 cups if you're unsure.
Pour the sweetened concentrate into the pitcher of cold water, stir well to combine, taste and add more sugar if needed.
Chill the pitcher in the fridge at least 1 to 2 hours, though overnight gives the best, rounded flavor.
When serving, fill glasses with ice cubes and pour the sweet tea over the ice so it stays cold and crisp.
Add lemon slices or fresh mint sprigs if you like, but add lemon only at the end for a bright finish.
Quick hacks: use filtered water for cleaner flavor, use 8 bags for mild, 10 for stronger, and never leave tea bags in too long or it will turn bitter.
Store covered in the fridge up to 5 days, stir before serving if any separation happens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.