Heat the water to 90–95°C. Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing, since squeezing forces out the most concentrated, bitter fraction held inside them. Let the tea cool to lukewarm.

While the tea is still warm, stir in 1½ tablespoons of honey until fully dissolved. Taste and add up to ½ tablespoon more only if needed. The drink should stay lightly sweetened, never syrupy — blueberry will contribute its own natural sweetness during the next steps, so restraint here keeps the final balance correct.

Let the tea cool completely to room temperature before adding the lemon peel.

Add the lemon peel strips to the cooled tea and let infuse for 4–5 minutes only, just until a clean citrus aroma develops. Remove the peel promptly to avoid bitterness — this step is purely aromatic, contributing fragrance rather than acidity.

Place the blueberries in a small bowl and gently mash them with a fork just enough to release juice. Do not purée — a full purée would break down the skins entirely, releasing more of their mild tannic character than a gentle mash allows.

Strain through a fine-mesh sieve, pressing gently to extract the blueberry liquid without forcing skins or pulp through — forcing the solids through the sieve introduces a heavier, more astringent character that a light touch specifically avoids.

Stir the strained blueberry juice into the tea. Taste and adjust carefully — blueberry should lift the black tea, not dominate it. Start conservatively and add gradually, keeping the tea's own structured character as the clearly perceptible foundation.

Refrigerate for 1–2 hours until fully cold and integrated. The cold rest allows the tea, lemon fragrance, and blueberry's bright character to settle into a single cohesive whole.

Fill glasses with ice, pour over the chilled blueberry iced black tea, and garnish with fresh blueberries and optional lemon peel twists. Serve cold, clean, lightly fruity, and tea-forward.