Fill the teakettle or saucepan with enough water to completely cover the tea bags, about 2 cups. Bring to a boil and remove from the heat. Let the tea stand for 10 minutes. Put the sugar into a gallon pitcher and add 1 cup cold water. Stir to mix slightly. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 13 cups water to fill the pitcher.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
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