Heat the water to 75–80°C (167–176°F) — do not boil. Add the jasmine tea and steep for 2–3 minutes maximum. Remove the tea bags or strain the leaves 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 to avoid bitterness.
Cut the figs in half and scoop out the soft flesh. Lightly mash the flesh with a fork until just broken down — do not purée.
Add the mashed fig flesh to the tea. Stir gently and let infuse for 10–12 minutes only, just until a soft fig aroma develops. Do not extend — fig turns muddy fast.
Strain the tea through a fine-mesh sieve into a clean pitcher. Do not press the pulp. Discard solids. The liquid should be clear, lightly tinted, and aromatic.
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. This drink should stay dry and floral, not sweet.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled fig jasmine iced tea, and garnish with fresh fig halves or slices and optional lemon peel twists.
