There’s something nostalgic about a big glass jar of tea steeping in the sun—it just feels like summer, doesn’t it? But as charming as it is, traditional sun tea comes with a not-so-sweet secret: it can actually pose a health risk. Before you set your jar on the porch, let’s talk about how to make this refreshing favorite safely.

sun tea is it safe

Sun tea is having a bit of a comeback—Meghan Markle recently shared that it’s a sweet childhood tradition she now enjoys with her kids. It’s easy, fun, and a little bit magical. But before you follow her lead and let a jar bask in the sunshine, it’s important to know what health experts have been warning for years: sun tea can become a breeding ground for bacteria. Don’t worry—I’ve got simple, safe ways to keep this classic drink on the menu without the worry.

The Hidden Danger in Homemade Sun Tea

Sun tea sounds so charming, doesn’t it? A big jar of water, a handful of tea bags, and a sunny spot on the porch—what could go wrong? As it turns out, more than you might think.

The idea behind sun tea is simple: instead of boiling water, you let the sun do the work, gently steeping the tea over several hours. But there’s a hidden downside—one that health experts, including the CDC, have been cautioning about for years.

Here’s the issue: tea leaves can naturally carry bacteria. And the problem really kicks in when you leave that tea to steep in warm sunlight. While the sun does heat the water, it typically doesn’t get above 130°F. Unfortunately, bacteria thrive between 40°F and 140°F—what food safety experts call the “danger zone.” That long, slow steeping process gives bacteria the perfect environment to grow.

So, does that mean sun tea is guaranteed to make you sick? Not necessarily. Most people sip it all summer long without a problem. But the risk is real, and it’s worth knowing what you’re getting into—especially if you’re serving guests, kids, or anyone with a compromised immune system.

Does that mean you should abandon your favorite method of making home-brewed iced tea? Not necessarily. What it means is that you need to know how to do this safely.

How to Make Sun Tea Safely

Now, before you pack up your mason jars for good—take heart. You can still enjoy the nostalgia and ritual of sun tea without throwing caution to the wind. With a few simple precautions, you can minimize the risks while keeping that summer tradition alive.

These tips don’t make sun tea completely risk-free, but they do help make it safer to enjoy.

What You’ll Need

4 to 8 regular black tea bags (not herbal)
2 quarts to 1 gallon of fresh, potable water

Sun Tea Safety Tips You Shouldn’t Skip

Use a thoroughly clean container. Start with a squeaky-clean jar. Wash it with hot, soapy water and sanitize it using a bleach solution (1½ teaspoons liquid chlorine bleach per gallon of water). If your container has a spigot, take it apart to clean every crevice. If you can’t get it fully clean, it’s time to choose a new vessel.
Add tea bags. Use 4 tea bags for a 2-quart container or 8 for a gallon. Drop them in and fill the jar with water. Cap it loosely or cover it to keep debris out.
Steep in direct sunlight—briefly. Set the jar in a spot where the sun will hit it directly for about 3 to 4 hours. Move it if needed to keep it in the sun. Do not exceed 4 hours of brewing time—the longer it steeps in warm temps, the more chance bacteria have to thrive.
Refrigerate immediately. Once the tea reaches your desired strength, bring it inside and get it into the fridge right away. This slows bacterial growth and keeps the flavor fresh. You can leave the tea bags in or remove them—your call.
Drink it soon. Sun tea is best consumed within a day or two. It doesn’t keep as well as tea brewed with boiling water, so smaller batches are best.

Watch for warning signs. If your tea appears cloudy, feels slimy, or you notice “ropey” strands floating around, that’s bacteria. Toss it—no second chances.

Try This Safer Alternative: Refrigerator Tea

If this all sounds like too much, there’s a no-fuss alternative that still delivers that crisp, clean flavor: refrigerator tea. Just combine 1 quart of cold water with 4–6 tea bags, pop it in the fridge, and let it steep for at least 6 hours or overnight. Same great taste, no food safety concerns.

MORE: How to Make Iced Tea: Perfect Recipe for Refreshing Summer Drinks

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5 from 2 votes

How to Make Sun Tea Safely

Love the charm of sun tea but not the risk? This safe approach to making sun tea keeps the nostalgic ritual alive—while minimizing the chances of bacterial growth.

Prep Time5

Steeping time in sun3

Total Time3 5

Course: Beverages

Cuisine: American

Servings:

Ingredients

4 to 8 regular black tea bags 4 for 2 quarts, 8 for 1 gallon
2 quarts to 1 gallon fresh potable water

Instructions

Wash your jar thoroughly with hot, soapy water. Sanitize it with a bleach solution (1½ teaspoons of chlorine bleach per gallon of water). Rinse well and air dry.
Place 4 to 8 tea bags into the sanitized jar, depending on your batch size. Fill with fresh water and cap loosely or cover.
Set the jar in direct sunlight for 3 to 4 hours, but no longer than 4 hours max to minimize bacterial risk. Move it if needed to stay in the sun.
Once your tea reaches the desired strength, bring it inside and refrigerate immediately to slow any bacterial growth.
You can remove the tea bags or leave them in—your call. Serve over ice and enjoy within 24–48 hours for best quality and safety.

Notes

Black tea is best: Skip herbal blends—black tea’s caffeine content may help inhibit bacteria.

Warning signs: If the tea appears cloudy, slimy, or has strange “ropey” strands, discard it immediately.

Safer alternative: Want the taste without the risk? Try refrigerator tea—no sun required!

Nutrition

Sodium: 12mg | Calcium: 7mg

Question: Are you team sun tea or refrigerator tea? What’s your go-to summer drink trick to beat the heat? Spill the (sweet) tea in the comments below.

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Please keep your comments positive, encouraging, helpful, brief,
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Sonia Powell says:

July 11, 2026 at 10:19 am

We make sun tea all summer long. 3 hours is sufficient for the tea bags. We use only filtered water, never tap water & only use a glass tea jar without a spigot. Sweeten it immediately with organic cane sugar. Allow to cool completely before placing it in the fridge. It becomes cloudy if the tea isn’t room temperature. In our home, a gallon maybe lasts 2-3 days. We love making sun tea!

jd wolfe says:

April 19, 2025 at 7:39 pm

it’s a shame you don’t name the bacteria (one or more). some are more problematic than others. i typically use herbal tea bags to make mine – and i make it in the frig rather than in the sun. but, bacteria can grow in the frig too. i’ve just never been bothered by any. sensitive people and those with compromised immune systems should use the boil method to make their tea – served hot or iced.

Cally Ross says:

April 20, 2023 at 6:45 am

Growing up in Arizona my family lived on sun tea. I would wager that the contents got “hot enough” in that environment! We would have to cool it down in the fridge for a few hours (after adding sugar) so it didn’t melt the ice too much. I do remember seeing the ropey look in the jar, and usually it tasted fermented, so we tossed it out at that point. I don’t remember ever getting sick.
now, in the midwest, I opt for cold brew and find it just as good.

John says:

June 27, 2022 at 5:51 pm

I’m a big fan of sun tea myself. Now, in many poorer countries that don’t have access to clean water, water bottles are filled and placed on roof tops to let the UV radiation kill off any bacteria in the water. It seems to me that the same principle will be at work while making sun tea, as long as you’re using a clear, non-colored glass container. In fact, the only time I’ve seen anything grow in my tea was after I’ve finished brewing it and I’ve taken it inside to add lemon and whatnot. I’d say that it’s best practice to add sweetener and fruit to your iced glass and then pour the tea on top. Unless you’re going to finish the batch in one day. So, go ahead and add that herbal tea you like!

Phyllis says:

June 10, 2022 at 8:16 pm

Uh oh – I’ve been doing it wrong, looks like!? I start with filtered water and some form of herbal tea, one is black tea with macha, the other is herbal, and I Love it, so I guess I’ll have to move it to the fridge. Will have to wash the jars more thoroughly than I have. And I’ve left the jar out for more than 4 hours most of the time. Will readjust all of this now that I know better. Thanks, Mary! I had no idea there was so much more to this process.

Sheri B. says:

June 10, 2022 at 1:54 pm

I have done sun tea (decaf) for years. I do it in the summer time. I also use a glass sun tea jar. Never have been sick. Praise God!

Sonia Powell says:
July 11, 2026 at 10:21 am

Agreed! Decaffeinated tea bags, glass jar, 3 hours, organic cane sugar. We’ve never become ill.

Kathy says:

June 10, 2022 at 10:33 am

See #6. You don’t need the sun to make “sun” tea. You can make it on your counter or overnight in your fridge. Tea needs boiling water to brew properly, so in the sun or not the product is the same. I make a quart at a time (no one else in my house drinks it) in the fridge overnight.

How to Make Sun Tea So It is Bacteria-Free and Safe to Drink

The Hidden Danger in Homemade Sun Tea