Heat 1 litre of water to 75–80°C. The temperature precision is more critical here than in any other crowd tea preparation. The difference between 75°C and 85°C in green tea catechin extraction is dramatically more consequential than the difference between 90°C and 100°C in black tea — green tea's primary bitter compounds extract at a specifically steep curve in the 80–90°C range, producing unpleasant results at temperatures comfortably tolerated by black tea preparations. Without a thermometer: water that has been brought to a full boil and allowed to stand open for 9–12 minutes has typically cooled to approximately 75–80°C. Add 8 or 9 green tea bags — start with 8, and use 9 only if the specific green tea being used is a milder, lighter variety. Different green tea brands and varieties vary significantly in their catechin concentration; a particularly grassy or strong green tea should use 7 bags to avoid over-extraction even at the correct temperature. Steep for exactly 2–2½ minutes. Set a timer. Remove all bags simultaneously without squeezing. The removal timing is the most consequential single action in this preparation.

Stir 90g of light brown sugar into the warm green tea immediately after bag removal. The green tea's residual temperature is sufficient for complete dissolution without requiring additional heating. Allow to stand for 5 minutes. The lower sugar quantity (90–120g) compared to the Lemon Iced Tea Pitcher (140–180g) reflects the orange juice's significant additional sweetness contribution in the final build. Green tea's lighter, more delicate character also requires less sugar for the same perceived balance point than black tea's more assertive tannin structure.

Add the lemon and orange zest simultaneously to the warm green tea. Cover and steep for 5–8 minutes. The dual zest approach provides two specifically different aromatic contributions simultaneously: lemon peel's brighter, more specifically tart, more classically citrus aromatic profile complements green tea's clean freshness; orange peel's warmer, rounder, more specifically sweet aromatic depth bridges the gap between green tea's lightness and the orange juice's warm presence in the final build. The two together produce a more specifically unified citrus-green tea aromatic character than either single zest. Taste the extract at 5 minutes: if both citrus aromatics are clearly present and the extract smells specifically of lemon-and-green-tea with warm orange oil in the background, strain immediately. Extending to 8 minutes produces slightly more aromatic concentration; the bitter threshold is specifically more permissive for zest infusion in cooled tea than for zest in actively hot syrup. Strain the zest completely. Allow to cool to room temperature.

Pour the cooled citrus green tea extract into the large pitcher. Add the 180ml of fresh lemon juice, 500ml of fresh orange juice, 1.3 litres of ice-cold water, and 2 pinches of fine sea salt. Stir gently until fully combined. The total combined liquid at starting quantities is approximately 2.98 litres — approximately 186ml per serving before ice dilution. The 500ml of orange juice provides the most substantial single flavour contribution in the final build: at this volume relative to the 3-litre total, the orange juice specifically provides sweetness, warm citrus body, and the fruity depth that green tea's more delicate extraction at crowd scale specifically needs to avoid the thin, flat result that green tea in plain water with lemon juice produces. The preparation specifically requires the orange juice's body for the crowd-scale balance. The salt's function is specifically described in the brief: it sharpens citrus and smooths bitterness without tasting salty. This dual function is particularly important in green tea preparations where residual catechin bitterness at crowd dilution can make the drink feel specifically harsh — sub-threshold sodium specifically softens this harshness while making the citrus vivid simultaneously. Taste: the preparation should be specifically citrusy first — bright, clean, vivid citrus — with green tea's characteristic grassy-fresh, clean, lightly vegetal depth as the specifically identifiable secondary register. If the green tea is too specifically grassy or bitter despite the correct steep time — the salt quantity can be increased slightly or the cold water addition can extend to 1.7L. If the citrus overwhelms the tea's delicate character entirely — the preparation has too much juice relative to tea; this specific calibration is correct and should not be adjusted by removing juice.

Cover and refrigerate for 1–2 hours. Stir once before the first pour. Garnish with lemon and orange rounds. Serve cold.