Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
Add the lemon peel strips to the warm tea and let infuse for 4–5 minutes only, just until a clean citrus aroma develops. Remove the peel promptly — longer contact adds bitterness.
Place the blueberries in a small bowl. Add 1 tablespoon of honey and gently mash with a fork just a few times to release some juice. Do not purée. You want brightness, not pulp.
Stir the blueberry mixture into the tea. Mix gently to distribute the juice and berries without breaking them down further.
Taste and add up to 1 additional tablespoon of honey only if needed. The drink should stay light and clean, never syrupy.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled blueberry iced black tea, and garnish with fresh blueberries and optional lemon peel twists.
