Yes, my tea concentrate is just very strong black tea. I heat water in a sauce pan - about two quarts. When it's not quite boiling, I add in between 8-12 tea bags or the loose equivalent, and let it steep. When it cools, I remove the bags (or strain the tea) and decant it into 2 quart jars, which fit nicely in the fridge door. Some brands seem to steep out stronger than others, so it varies, but in the end it doesn't matter, because you can adjust the tea strength when you add water. I've not tried it with herbal teas, we don't drink many of those cold, but it should work in the same manner. My mother always had "tea syrup" in the fridge. I don't drink sweet tea anymore but she always did. She would heat a quart of water, add a half of a cup of loose leaf black tea, and when it was cool, strain it into a canning jar with a scant cup of sugar (it was REALLY sweet tea, lol). If we're having company that likes sweet tea, I make that up ahead of time but for us, no sugar, lol. I've tried keeping fresh lemon juice but find it holds better if I freeze it into cubes and then add it to water with some sugar. We drink a lot of fruit water, mostly with Trader Joe's cranberry juice added. (TJs juice is 100% cranberry juice, btw, while most others are 100% juice, but not all of it is cranberry.) When I canned tomato juice, I always cooked it way down first, so it could be thinned to drink, or reduced a bit further for sauce.
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