In the South East, they bring you sweetened (usually far too sweetened for my tastes) iced tea. This is amazingly universal.
I live in NC and have been probing the border for years.
For “nicer” restaurants, the universal sweet tea boundary seems to be precisely at the NC/VA border.
Glad you liked it. Tea is very serious with us and it should be boiled. Teabag tea is just warm dishwater in comparison.
A compliment on tea (chai achchi bani - the tea is made well) is huge and will make you a favouite & repeat guest.
Try to get your hands on loose Assam CTC black tea or (even better) loose Nilgiris CTC black tea. and go to town experimenting with spices and sweeteners (karupatti/palm jaggery adds a new dimension of flavour). Nilgiris tea is forgiving and doesn’t get astringent if you overboil it, while Assam will teach you a lesson in bitterness. Darjeeling is all flavour but lacks oomph (or as Indians say ‘not strong enough’ ). With spices, a little goes a long way. The spices should be crushed and added to the water right in the beginning so they can boil and infuse their flavour. Another trick is to close the lid and let it sit for 1-2 mins after taking it off the flame and before serving.