Bring 4 cups water to a boil. 

Remove from heat. 

Add tea bags and allow to steep for 15 minutes. 

Add 4 cups water to a medium pan. 

Add sugar and raspberries and bring to a boil over high. 

Reduce heat to medium and squish raspberries while continuing to cook for 10 minutes. 

Remove from heat and strain through cheesecloth or strainer, discarding berry pieces. 

Combine both in a large pitcher and serve over ice.