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Do ahead: Tea can be made up to two days ahead and stored in the refrigerator.
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For Spring: Fresh Mint Iced Tea:
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In a medium saucepan, bring water to a simmer.
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Add sugar and mint leaves.
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Remove from heat and allow to cool.
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Strain and discard mint leaves.
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Stir in lemon juice.
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Chill.
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Fill glasses halfway with ice and add tea.
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Garnish each glass with a mint spring and a lemon wedge.
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For Summer: Iced Berry Tea:
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In a medium pot, heat water to a simmer.
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Remove from heat and add tea bags.
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Allow tea to steep 5 minutes.
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Remove tea bags and allow to cool.
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In a food processor or blender, combine berries, sugar, and lemon juice.
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Process until pureed, then strain mixture to remove any seeds.
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Transfer seeded, pureed fruit to a bowl.
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Add cooled tea and stir.
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Pass tea through a fine strainer, pressing berries against mesh to extract liquid.
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Chill.
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Pour over ice into pitcher or directly into ice-filled glasses.
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Garnish with a whole strawberry and a lemon wedge.
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For Fall: Iced Honey-Sweetened Green Tea:
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In a 3-quart pot, bring water to just boiling.
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Remove from heat and add tea bags, allowing them to steep for 5 minutes.
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Remove tea bags and gently press to squeeze out liquid.
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Add honey while tea is still warm.
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Chill tea or at least 2 hours.
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Fill glasses halfway with ice and add tea.
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Garnish with lemon wedge.
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For Winter: Indian Spiced Iced Tea:
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Spread cardamom, anise seeds, and coriander seeds on a cutting board.
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Use the bottom of a heavy pot to lightly bruise seeds and break up cardamom pods.
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Transfer seeds to a medium pot.
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Add cinnamon sticks, water, and sugar.
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Over moderately low heat, simmer very slowly for 30 minutes.
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Add tea bags, turn ff flame, and steep 5 minutes.
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Remove tea bags.
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Allow to cool.
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Fish out cinnamon sticks and reserve for garnish.
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Strain tea through a fine strainer.
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Chill.
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Fill glasses halfway with ice and add tea.
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Garnish each glass with a cinnamon stick and a lime wedge.
