What is the ideal temperature range for optimal flavor extraction during sun tea steeping?

$130^\circ\text{F}$ to $175^\circ\text{F}$

The process of making sun tea relies on slowly coaxing flavor components out of the tea leaves using sustained, lower heat, rather than the rapid, harsh heating achieved by boiling water. For the most effective and desirable flavor extraction, the internal temperature of the water in the pitcher should consistently fall within a specific window. This range is generally cited as being between 130 degrees Fahrenheit and 175 degrees Fahrenheit. Temperatures below this range lead to insufficient flavor release and can push the mixture into an unsafe zone for bacterial proliferation over long periods. Temperatures significantly higher than this range might begin to mimic the effects of boiling water, potentially extracting bitter compounds that the slower method is meant to avoid. Achieving and maintaining this precise thermal environment is key to the successful, slightly sweeter brew associated with the ritual.