Cold-brewing is my favorite method of making iced tea. It suits my summer heat-induced laziness by allowing me to put the dry leaves in a pitcher of water in the fridge at night and forget about it until the morning. Since there is no hot water involved, the results are sweet, smooth, and lack astringency. No need to add sweetener!
Steep 3 tablespoons of loose black tea in a 2 quart pitcher of filtered or spring water in the refrigerator for approximately 7-8 hours. Longer steeping times will result in darker color and more robust flavor.