12 tea bags
2 c. water

Bring to boil, remove from heat and let set for a few minutes. Squeeze out tea bags and pour over 1 to 1 1/2 cups sugar (more if desired). Stir to dissolve. Cool. Place in refrigerator. Use 2 to 3 tablespoons per glass. Use 1/3 to 1/2 cup syrup per quart. 2 quart pitcher. Add lemon juice if desired.