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Place 6 to 8 tea bags in 1 ½ qt. of cold water and cover.
Let the tea 'brew' in the refrigerator for about 12-24 hours, depending on how strong you want it.
Remove tea bags and serve the tea over ice.
Make Vanilla Syrup: In a small saucepan heat ½ cup water and ½ cup sugar until just simmering, stirring to dissolve sugar. Remove from heat and add 1 tsp. vanilla bean paste. Cover; let cool. Chill up to 2 weeks.
Make Spritz: In a glass combine cold brewed Earl Grey tea, 1 Tbsp. Vanilla Syrup, heavy cream, and cup sparkling water. Serve over ice.
Prepare Blackberry-Ginger Simple Syrup: In a 1- or 1 ½- qt. saucepan combine 1 ½ cups water, 1 cup sugar, ½ cup fresh blackberries, and 1 Tbsp. grated fresh ginger. Bring to boiling, stirring to dissolve sugar and to slightly mash berries; reduce heat. Simmer, uncovered, about 10 minutes or until slightly syrupy. Let cool; strain. Store in a covered container in the refrigerator up to 1 month.
Make Arnold Palmer: In a large pitcher combine syrup, cold brew tea, club soda, and lemon juice. Stir to combine. Serve in glasses filled with ice cubes. Garnish with fresh blackberries and lemon slices and/or thyme sprigs.