I am an ice tea connoisseur. I don't like cloudy ice tea because it affects the flavor. I usually make my daily pitcher of ice tea in the mornings.
Here is what I have learned:
1. (as Camp Chef stated), it is equipment, tea, or water.
Equipment - Keep it simple and clean using vinegar to wash it.
Tea - the best ice tea I have ever made is Ralph's store brand decaf in the pitcher size-bags. Decaf tea is less acidic than caffeine tea. But if I want some caffeine,
I make it in a smaller amount in a separate cup and mix it individually with each glass of the decaf instead of having the whole pitcher as caffeine.
Water - I live with very hard water as well, so I use a water filter
And using bottled water is still no guarantee of the water quality plus the plastic bottles and the earth...well.
2. Place your tea bags into a glass or ceramic tea pot as metal and plastics may adversely affect clarity and flavor.
3. Heat water in stove-top kettle. Do not let it hard boil, but only to the beginning of the kettle "whistle" when the air bubbles are just beginning to rise up.
4. Pour hot water directly over tea bags in the glass or ceramic teapot but only half-way filled.
5. Use the strings or a spoon to swoosh, repeatedly dip, or swirl bags for full saturation and steeping.
6. Place the lid on and leave to steep for at least one hour, at which time you may remove the tea bags - especially if you use caffeine bags.
7. Use your filtered, room-temperature water to fill teapot the rest of the way - NEVER put ice into the teapot.
8. Fill your glass (not plastic or metal) drinking glass with ice, put in any desired sweeteners on top of the ice, and slowly pour the still-warm, or room-temperature tea over the ice and sweetener.
This will allow some melting of the sweetener and the ice together, as well as not-too-quickly chilling the tea which could make it cloudy.
I hope you enjoy!