Iced Tea

• 1 bag chamomile tea
• 1 bag lemon-zinger tea
• 2 bags Darjeeling
• 1 bag English breakfast tea
• 2 bags black-currant tea
• 6 slices orange plus 1/2 an orange
• 6 slices lemon plus 1/2 a lemon
• 4 sprigs mint

1. Bring 10 cups water to boil.
2. Add all the tea and steep 5 minutes.
3. In a container large enough to hold tea and ice, put lots of ice.
4. Add lemon and orange slices and pour steeped tea over ice.
5. Squeeze in the orange and lemon halves and add mint sprigs.
6. Serve - over ice, if desired - in tall glasses decorated with lemon twists and mint.

chamomile tea, lemonzinger tea, blackcurrant, orange plus, lemon plus, mint

Taken from cooking.nytimes.com/recipes/4063 (may not work)