Bring 4 cups of water to a boil in a medium-sized pot on the stove.

Remove pot from heat. Dunk the teabags into the boiling water, letting the strings and tags drape over the rim of the pot so they’re not in the water.

Add the mint to the pot, then use a wooden spoon or spatula to lightly press down the teabags and the mint to ensure they’re fully submerged.

Let teabags and mint steep for 5 minutes.

Remove teabags and mint from the pot and discard.

Stir the honey into the hot mint tea base.

If you’re using a glass pitcher, let the mint tea base cool completely before transferring to a glass pitcher.* If you’re using any other kind of pitcher, you can immediately move to the next step.

Pour the mint tea base into a large pitcher.** Add 12 cups of room temperature water to the pitcher.

Cover the mouth of the pitcher with plastic wrap and place in fridge to chill, 4-6 hours. Serve cold over ice.