Number 2 is making a "light syrup".
I agree, even if I have no idea the taste your sweet tea should have (I sweeten with honey, after brewing and dispatching into 2 pots -one stays unsweeten, before adding ice and serving immediatly). Independently of taste, there's a question of storage. You were discussing about tea kept outside fridge not being that clean. In case it's sugar, it's true, but if it's syrup, you can keep it quite a long time that way. Fruits used to be preserved in syrup, no ? In the South of Asia, you can see those stands selling sweet tea (often medicinal mix) without refrigerating them. You can even by a bottle of it and keep it a couple days at home. The stuff has twice the concentration you want for your tea and is made with syrup, when you want to drink it you add crushed ice or water or tapioca. As it's syrup, it doesn't get fermented while waiting on the stand.
Kuri