G: That works very well. Jasmine tea is actually one of the teas that cold-brews particularly nicely because you extract fewer bitter compounds while keeping the floral aroma.

For a large batch (3–6 liters / about ¾–1½ gallons):

Ingredients

• 3–6 liters cold, filtered water
• 25–50 g loose-leaf jasmine tea (roughly ½–1 cup, depending on how tightly packed)
  • If using tea bags: 15–30 standard bags
• Sweetener (optional):
  • ¼–½ cup sugar, or
  • Honey to taste (adds its own flavor), or
  • Simple syrup (easiest to mix into cold tea)

Method

1. Add the tea to the water.
2. Refrigerate for 8–12 hours.
   • Eight hours gives a lighter, more floral tea.
   • Twelve hours produces a stronger brew without much bitterness.
3. Strain out the leaves or remove the tea bags.
4. Stir in your sweetener. If using granulated sugar, dissolve it first in a small amount of hot water to make a quick simple syrup, then mix it into the cold tea.
5. Chill and serve over ice.

Sweetness

Since you said "a little sweetened," I'd start with:

• 3 liters: about ¼ cup (50 g) sugar
• 6 liters: about ½ cup (100 g) sugar

You can always add more, but it's much harder to take sweetness away.

Optional additions

• A few slices of lemon (added just before serving)
• Fresh mint
• A couple of thin slices of fresh ginger for a subtle kick

The finished tea will generally keep well in the refrigerator for 3–5 days, though the jasmine aroma is at its best during the first couple of days.

G: A 1.75-gallon container holds about 6.6 liters (224 fl oz). For that volume:

Ingredients

• 6.6 liters (1.75 gallons) cold, filtered water
• 50–60 g loose-leaf jasmine tea
  • That's roughly 1 to 1¼ cups of loose tea, depending on how tightly it's packed.
  • If using tea bags: 28–32 standard tea bags.

Sweetener (lightly sweetened)

I'd start with one of these:

• ½ cup (100 g) sugar for a gently sweet tea.
• If you prefer it just barely sweet, ⅓ cup (65–70 g) is a good starting point.
• If using honey, start with ⅓–½ cup and adjust after tasting.

Method

1. Add the tea to the cold water.
2. Refrigerate for 8–12 hours.
3. Strain the leaves (or remove the bags).
4. Stir in the sweetener. If using granulated sugar, dissolving it first in about ½ cup of hot water as a simple syrup will help it mix in quickly.
5. Refrigerate and serve over ice.

Since you're making a fairly large batch, I'd err on the side of 8–10 hours for the first brew. You can always steep longer next time if you want a stronger tea, but if it comes out too strong, you have 1.75 gallons of it. Adjusting after the first batch is much easier.