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I make sun tea nearly every day during the summer. I put a jar out on the kitchen window ledge at work. Just put a couple tea bags into water, and put it on a sunny ledge. And voilà, I have fresh sun tea by lunch. It has a unique taste, much different than boiled tea. And a world better than that instant crap I grew up with. It’s one of the easiest things to make—just throw a couple of tea bags in a jar of water—but there are a couple of tricks I’ve learned that produce a lot better results. Jar: Any jar will work so long as it’s clear glass, it’s big enough to suit your needs, and it has a wide enough mouth to fit your hand into for cleaning. You can buy sun tea jars at Walmart, etc., but they have odd flower designs painted on the side. I think it's better to use clear glass. So I use a large, clear glass pickle jar that stands about 11” tall. It makes about half a gallon of tea. Tea bags: I use two tea bags to make half a gallon of tea. If you want to stretch it they can be reused for another half gallon. You could probably get by with one tea bag for a half gallon. It would just take a bit longer. Flavors: I mix and match different types of tea to produce different tastes. I generally use one bag of plain breakfast tea—say, Twinings breakfast tea or good ole Lipton tea. Then for the second bag I select something with a bit of flavor. Lately I’ve been using Madura tea bags from Australia—tea with peppermint leaves mixed in. It makes a minty flavored sun tea that really hits the spot. Sometimes I use flavored tea by Celestial seasonings or Bigelow, such as cranberry flavored or lemon flavored. Water: This is a bit of a trick I learned. For over a year I used bottled drinking water that we keep in jugs in the fridge. Then one day I used a jug that had not yet been refrigerated, and the sun tea brewed about twice as fast. So now I start with room temperature water. It’ll brew pretty good sun tea in about two hours, or even 90 minutes on a sunny day. Plain old tap water works fine too. It just makes a slightly different tasting tea, due to the minerals I guess. Bag positioning: Some people just throw the bags into the water. This doesn’t work too well. They float to the top, and don't catch the sun. Instead, the bags need to be underwater, catching as much sunlight as possible. I fashioned a small weight with a little clip at one end. It keeps the two bags together, suspended a couple of inches from the bottom, fanned out facing the sun for maximum surface area. I realize the making of sun tea isn’t rocket surgery or anything. But when I serve it up with grilled burgers or fish people nearly always comment on how much better tea it is than anything they’ve had from a restaurant or a bottle. Plus, it's a fun project to do with the kids. They keep checking on it every fifteen minutes to see if it's ready yet. lol.