Harvest dandelions from a pesticide-free area and rinse thoroughly under cool water.

In a kettle, boil approximately four cups of filtered water.

Combine rinsed dandelions and two tea bags in a large gallon container. Pour the boiling water until one-third full.

Allow to steep for 15-20 minutes until it takes on a rich, amber hue.

Strain the mixture using a fine mesh strainer, discarding dandelion bits.

If desired, stir in sugar or honey while the tea is warm.

Fill the container with cold water, mix well, and refrigerate for at least an hour before serving.