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.
Add the grapefruit peel strips to the warm tea and let infuse for 4–5 minutes only, just until a bold, clean citrus aroma develops. Remove the peel promptly — overinfusion adds bitterness and pithiness.
While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Add the fine sea salt and stir to dissolve. Taste and add up to 1 additional tablespoon of honey only if needed. The drink should stay crisp and aromatic, not sweet.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled grapefruit green iced tea, and garnish with a twist of grapefruit peel.
