4 or 5 tea bags
8 to 10 applemint or spearmint leaves
1 1/2 to 2 c. sugar

Pour boiling water over tea bags. Steep for 10 minutes, stirring occasionally. Pour into a 4 quart pitcher, squeeze tea bags and mint leaves and discard. Stir in sugar; fill pitcher with cold water and ice cubes. Serve with a fresh mint leaf.

Variation: Add dried or fresh lemon or orange peel (in a tea strainer) and or lemon balm or lemon verbena leaves to create your own special blend. You can use a sugar substitute or honey as sweeteners or 1/2 tub Crystal Light lemon or limeade for a citrus taste without the sugar.