A Southern classic--why it hasn't managed to migrate north I haven't the foggiest, because the stuff is heavenly. When you don't want the hassle of loose leaf tea (more on that to follow) there's no shame in using tea bags. I use Lipton's quart-size tea bags, which claim to be specifically blended for iced tea.
Basically, follow the directions on the package: bring two quarts water to a boil; remove from heat, and add two large tea bags. Let steep for a full five minutes--if you stop at three the tea will be too weak. Remove the tea bags and (now for the good part) add 1 cup granulated sugar. Stir.
Now. Since you've just made a fairly strong tea, you can fill a glass with ice, add hot tea, and enjoy iced tea in minutes. Preferably, though, refrigerate, then serve over ice. For an effect similar to that of this new adult beverage, mix three parts tea to one part vodka and serve over ice with a lemon wedge.
Finally: save up a particularly indignant scowl to use in the event that you find yourself in a restaurant that purports to be Southern but serves only unsweetened tea. "There's sugar on the table" doesn't cut it. Don't these yankees know that sugar won't dissolve in an ice-cold drink?
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