Iced tea

Steep 4 tea bags in 1 litre of freshly boiled water for 3–5 minutes, then remove them so the tea does not turn bitter. Stir in sugar while warm if you want it, cool, and serve over ice with lemon or mint.

Yes. Put tea bags or loose-leaf tea in cold water and leave it in the fridge for 6–12 hours; cold brewing gives a gentler, less bitter taste. Strain loose leaves before serving.

Keep it covered in the fridge and drink it within 3–4 days. If you have added fresh lemon, mint or fruit, strain those out after serving rather than leaving them in the jug.

Strong black teas such as Ceylon or Assam keep their flavour when diluted by ice. Green tea works well too, but use water below boiling and steep it briefly to avoid bitterness.

Lemon, peach, fresh mint and a little ginger are classic additions. Iced tea also pairs well with picnic food such as sandwiches, salads and grilled dishes.

Yes—freeze leftover tea in an ice-cube tray and use the cubes in a fresh glass so melting ice does not water it down. You can also freeze tea with a slice of lemon in each cube.

They usually mean the same drink: tea served cold, often with ice and sometimes sweetened or flavoured. Recipes and packaged drinks can differ in how much tea, sugar or flavouring they contain.

The listed iced tea has 7.3 g of sugar per 100 g, while iced coffee has 9.2 g of carbohydrate per 100 g; carbohydrate is not the same as sugar. Sweetened recipes and ready-made drinks can differ.