Brew the tea. Bring 4 cups of water to a gentle boil. Remove from heat and add 4–6 black tea bags. Steep for 5 minutes for a smooth brew, or up to 7 minutes if you like it stronger. Remove the tea bags to avoid bitterness.

Make the blueberry syrup. In a small saucepan, combine 2 cups blueberries, 1 cup water, and 1/2 to 3/4 cup sugar. Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring and gently mashing the berries to release their juices.

Strain the syrup. Set a fine-mesh strainer over a bowl or measuring cup and pour the berry mixture through. Press gently with a spoon to extract as much liquid as possible. Discard the solids or save them for yogurt or oatmeal.

Combine tea and syrup. Stir the blueberry syrup into the warm tea until well blended. Add 2–3 tablespoons of lemon juice. Taste and adjust: add more lemon for brightness or a splash of water if it’s too strong.

Chill completely. Let the tea cool to room temperature, then transfer to the fridge for at least 1–2 hours. Cold tea tastes cleaner and won’t melt the ice as quickly.

Serve over ice. Fill glasses with ice, pour in the blueberry tea, and garnish with a lemon wheel, a few blueberries, or a mint sprig. For a lighter drink, top with a splash of sparkling water.

Adjust sweetness in the glass. If serving a crowd, keep a small pitcher of simple syrup or honey on the side. That way, everyone can sweeten to taste without diluting the drink.