What modification do some longtime drinkers apply to the traditional sun tea method for safety?

Briefly heating the water on the stove, perhaps above $160^ ext{o} ext{F}$ ($71^ ext{o} ext{C}$), before placing it in the sun.

Many individuals who appreciate the unique flavor of sun tea but recognize the inherent food safety risks have adopted a hybrid approach. This modification involves using the stovetop to perform an initial, critical heating step. By briefly heating the water, often to a temperature above $160^ ext{o} ext{F}$ ($71^ ext{o} ext{C}$), they effectively kill any potential initial bacteria present in the water or tea, thus injecting a safety-focused measure that the pure, traditional method lacks. After this initial sterilization, the jar is then placed in the sun to finish the extraction process, allowing the brewer to honor the traditional goal of achieving that smooth flavor profile while mitigating the risk associated with prolonged time in the bacterial danger zone.