Combine the water and honey in a small saucepan and heat gently over low heat, stirring just until fully dissolved without boiling, then remove from heat, add the lemon zest, cover, and let steep for about 10 minutes before straining and cooling completely.
Bring 500 ml of water to about 90–95°C, remove from heat, add the tea bags, and steep for 2½–3 minutes only to keep the tea light and clean, then remove the bags without squeezing and let the tea cool completely.
Add the lemon pulp to a large pitcher and gently muddle just until the juice is released and a light structural base forms, keeping the texture loose and avoiding a purée.
Add the fresh lemon juice, about 120 ml of the cooled honey–lemon syrup, the pinch of fine sea salt, the cooled tea, and the ice-cold water, then stir well until fully combined and taste, adjusting with more syrup for sweetness or a small splash of water if the tea begins to overtake the lemon.
Refrigerate for 1–2 hours until fully cold and fully integrated.
Fill glasses with ice, pour over the iced tea lemonade, and garnish with lemon slices.
