Steep four teabags in hot water for 5 minutes. Be cautious as hot water can splatter and cause burns. 

Remove teabags, and refrigerate tea until cold, about 45-60 minutes. 

Remove chilled tea and add 2 cups cold sparkling tonic water, giving the tea a stir.  To prepare glasses, place several ice cubes into each glass, and about ¼ cup fresh raspberries on top of ice. Pour sparkling tea over raspberries and top with sprigs of fresh thyme. 

Serve immediately. Makes four glasses of iced tea. Store any leftovers in a covered glass without ice for up to three days. Enjoy!