My iced tea has been relatively weak, so I am going to play around with the brewing and see what I like best. I have been using a bit more than two tablespoons of loose tea into a 1.5 quart sauce pot of boiling water for 1:45 - two minutes, and usually I make the pot only half full so the tea base will cool more quickly. My big pitcher holds about a gallon of liquid, I think.

Lately I'm using four tablespoons of tea and almost filling a 2.5 quart sauce pot and steeping about three minutes. It is stonger, of course, and clouds up when chilled. I'll keep making it this way a while.