Gregory's Southern Sweet Tea

People claim making sweet tea is easy. But then they drink mine and notice a difference. Now I want to point out, I have been making tea in this manner for decades and shared it with all that have asked. In that time some have forgotten and have claimed “been makin’ it that way for years”. I don’t mind, but please remember when you say it to me and I remember when you asked I know you ain’t been makin’ it that way for years.
 
There are 2 critical parts to making tea using the manner I do. I would like to point out that I use physics as it applies to cooking when I make stuff. Some of the reasons behind what is involved in my apple pie is due to physics. Likewise two very important steps in my tea making have to do with applied physics. So if you skip, you alter taste.
 
Ingredients:
1 Gallon Filtered water
1 Cup sugar (organic best)
4 Family size black (regular tea) tea bags
 
Place 1 gallon filtered water in a stainless steel pan and heat on high. DO NOT allow the water to come to a boil. Watch the water, when it starts to steam and water is agitated REMOVE from heat and place on a different burner that was not used.
Put in all 4 tea bags. (DO NOT place tea bags in water until it is heated and removed from heat. DO NOT boil the tea bags)
Allow tea to sit at room temperature and seep until it completely cools down to room temperature.
Pour 1 cup sugar into glass pitcher. Remove tea bags from pan (DO NOT squeeze or press remaining tea from bags)
Pour tea into glass pitcher with sugar. Stir until sugar is dissolved. Place in refrigerator to chill.
 
It is important not to boil the water, not to put tea bags in until removed from heat and allow it to cool at room temperature.