Heat the water to 75–80°C (167–176°F) — do not boil. Add the green tea bags and steep for 2–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
While the tea is still warm, stir in 2 Tbsp honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
Wash the lemon and orange thoroughly. Slice both very thinly, keeping the peel on but removing any visible seeds. Avoid thick slices — citrus should perfume the tea, not dominate it.
Add the citrus slices to the cooled tea. Refrigerate and let infuse for 15–20 minutes only, until a fresh citrus aroma develops. Remove the citrus promptly to prevent bitterness from the peel.
Continue chilling the tea for 1–2 hours until fully cold and balanced.
Fill glasses with ice. Pour over the chilled citrus green iced tea and garnish with a fresh citrus slice if desired.
