Heat the water to 75–80°C (167–176°F), do not boil. Add the white tea and steep for 3–4 minutes. Remove the tea bags or strain the leaves and let the tea cool to lukewarm.
In a small saucepan, combine the strawberries, sugar, water, and a pinch of fine sea salt. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, just until the strawberries soften and release their juice. Do not reduce aggressively or let it turn jammy. Remove from heat.
Strain the syrup through a fine-mesh sieve into a bowl or measuring jug. Do not press the solids. Discard the strawberries and let the syrup cool completely.
While the tea is still slightly warm, stir in 120–160 ml of the cooled strawberry syrup. Taste and adjust carefully — this should read fresh and aromatic, not sweet.
Gently clap the basil leaves between your hands to release aroma, then add them to the tea. Let infuse for 5–8 minutes only, then remove promptly to prevent bitterness and vegetal notes.
Refrigerate the tea for 1–2 hours until fully cold and balanced.
Fill glasses with ice, pour over the chilled basil strawberry white iced tea, and garnish with fresh strawberry slices and basil leaves.
