Heat the 1.65 litres of water to 75–80°C — do not allow it to boil. Green tea brewed above this range extracts harsh, bitter catechin compounds that no amount of citrus or honey can mask afterward, and the consequence here is compounded by the fact that this recipe already carries a small bitterness risk from the citrus peel. Getting the tea base clean from the start matters more in this preparation than almost anywhere else in this collection. If you don't have a thermometer, bring the water to a full boil and let it rest uncovered for 4–5 minutes before brewing.

Add the green tea bags and steep for 2–3 minutes maximum. This is a tight window, and it matters here specifically because the tea needs to stay clean enough to absorb a brief, bright citrus infusion without tipping into a combined bitterness that's hard to walk back. Remove the bags gently without squeezing, since squeezing forces out the most concentrated and bitter fraction held inside them. Let the tea cool to lukewarm before continuing.

While the tea is still warm, stir in 2 tablespoons of mild honey until fully dissolved, taking advantage of the warmth for even integration. Taste carefully and add up to 1 additional tablespoon only if needed — the tea should be lightly sweetened at this stage, not sweet, since the citrus will introduce its own bright, slightly tart character once it's added. Let the tea cool fully to room temperature before adding the citrus.

Wash the lemon and orange thoroughly, especially since the peel is staying on for this infusion. Slice both very thinly — thinner than you might slice citrus for garnish — and remove any visible seeds, which can introduce a faint bitterness of their own if left in. Thin slicing matters more here than it might seem: thick slices expose a larger surface area of pith relative to their volume, meaning they release pithy bitterness before contributing enough clean citrus oil and aroma to be worth the trade-off.

Add the citrus slices to the completely cooled tea. Refrigerate and allow the infusion to develop for 15–20 minutes only, checking at the 15-minute mark. This window is considerably shorter than the fruit infusions used elsewhere in this collection precisely because citrus peel's bitter compounds extract more readily than the gentler aromatic compounds in berries or peach flesh — what you're looking for is a tea that smells clearly and freshly of citrus, bright and clean, before any pith bitterness has had the chance to develop.

Remove the citrus slices promptly once the desired aroma has developed — this is not a step where waiting a little longer produces a stronger, equally pleasant result, since citrus peel left in past the window introduces a bitterness that's genuinely difficult to correct afterward. If the tea still needs more citrus lift once the slices are out, stir in 1–2 tablespoons of fresh lemon or orange juice rather than extending the infusion time — this is the correct way to add brightness without risking pith bitterness.

Continue chilling the strained 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. Serve cold, clean, lightly citrusy, and not overly sweet.