Iced Tea ~

Cold-water Method:
For each 3/4 cup (6 ounces) cold water use 3 teaspoons tea
or 3 tea bags.  Measure tea into quart jar or other glass or
china container;  add measured cold water.  Cover; set in
refrigerator for 12 to 24 hours.  Strain; pour over ice.

Hot Method I:
Use 6 teaspoons (2 tablespoons) tea or 6 tea bags for each 1
pint (16 ounces) water.  Measure tea into quart jar or other
glass or china container.  Pour measured boiling water
on top; let stand in warm place 5 minutes, strain, pour over ice.

Hot Method II:
Use 3 teaspoons tea or 3 tea bags for each 1 1/2 cups of
boiling water.  Make as directed under Hot Method I, let stand 5
minutes, strain, cover, and let cool for 2 to 3 hours without
refrigeration before pouring over ice.

To serve with tea:
Lemon wedges ~ crosswise slices of orange with whole
cloves stuck in edges ~ fresh mint
leaves ~ preserved ginger ~ blanched cherries.