I like to add a nice squeeze of lime to my sweeted iced tea (approximatley 1 lime per quart). It gives it zip and keeps off the scurvy. I do enjoy a nice hot tea, but never boiled. It doesn't allow the leaves to enfuse the water properly.
If you'd like a nice milky chai recipe, This is one I use to make when I cooked at an Indian resturant:
Milk Chai
In standard measurment (sorry metrics)
Makes About 1 Gallon
Spices:
1 stick cinamon
1 good pinch cloves
1 oz fresh crushed cardimon
A piece of fresh ginger, about the size of two adult male thumbs, freshly crushed (slap it with the side of a cleaver)
water
1 gallon milk
1 cup Red Label Tea (Assam)
2 cups Sugar
In a good sized pot (it has to hold more than 1 gallon) place spices, and just cover with water (about an inch to 1/12 inches). Bring to light boil, and cook till cinamon stick opens. Add tea, sugar, milk. Over medium heat, brng just back to very light boil. Milk should be steaming, but little more. If over cooked, you'll make a rather sticky mess when the milk boild over. Strain and serve. Or chill, for a nice iced chai. Can be reheated on stove or microwave.
C'est ce bon.