I like to use orange pekoe tea and spring, filtered, or distilled water for this straightforward brew. If you like your iced tea southern style and quite sweet, add 1-1/2-cups granulated sugar.
Check out more summer drinks, including fun and classic cocktail recipes and icy drinks and shakes, on the Drinks & Entertaining page.
In a small saucepan, bring the 2-1/4 cups water to a gentle boil. Add the tea bags, remove the saucepan from the heat, and cover. Steep for 15 minutes.
Remove the tea bags without squeezing them (which would add bitterness) and pour the steeped tea into a 2-1/2-quart heatproof container (like a large Pyrex liquid measure). Add the 6 cups cold water and mix. Let cool at room temperature and then refrigerate until cold. Serve over ice, garnished with sugar, lemon wedges, and mint sprigs.
Photo: Scott Phillips