I like my iced tea unsweetened and astringent, so I usually start with an Irish breakfast tea (like Bewley’s) brewed double strength and a couple of minutes too long, then pour over ice.
Not fully on topic, but for iced coffee I make shakeratos quite often, and that starts by adding the sugar to the ice cubes. I’ve tried dissolving the sugar in the espresso before dumping in the shaker, it is not as good.
