Heat 1 litre of water to 90–95°C. Add 8 or 9 black tea bags — 8 for a supporting tea presence where the lemonade leads clearly; 9 for a more present tea backbone that is still secondary to the citrus. Steep for exactly 3 minutes. Remove without squeezing. The lemonade-led calibration specifically means the tea at this preparation's correct balance provides depth and complexity that the citrus sits on top of — not a competing flavour but an architectural one. The 3-minute steep at 90–95°C produces specifically this: a warm, structured, pleasant tannic extract that will be present in the background after the dual citrus juice is added, felt as richness and interest rather than identified as tea.

Stir 150g of light brown sugar into the hot tea immediately after bag removal. The higher sugar starting quantity — 150g versus 140g of the Lemon Iced Tea Pitcher — reflects the lemonade-led character's requirement for more sweetness to balance 360ml of combined citrus juice (lemon and lime at 180ml each). The combined acid load of lemon and lime is specifically higher than lemon alone; the additional sweetness specifically calibrates against this. The brief note about not pushing the sugar so far that it tastes like sweet tea is specifically important in calibration: sweet tea is tea-primary with prominent sweetness; this preparation is citrus-primary with background tea. The 150g starting quantity should produce a balanced result for typical lemons and limes. If the finished pitcher after tasting seems specifically sweet-tea-adjacent rather than lemonade-adjacent, the water quantity should be increased toward 2L rather than the sugar reduced — dilution corrects the balance without changing the sweetness-to-acid ratio.

Allow the sweetened tea to cool for 5 minutes. Add the lemon and lime zest simultaneously. Cover and steep. Taste at 5 minutes: the lime's bitter extraction specifically proceeds faster than lemon's in warm syrup-adjacent liquid — the same lime-peel-bitterness-urgency noted in the crowd pitcher and infused water preparations. At 5 minutes the lime's pleasant volatile aromatic oils are well extracted; at 8 minutes the lime is at its absolute maximum. Always strain within 8 minutes regardless of the zest's aromatic development. The dual lemon-and-lime zest provides a more complex, more specifically layered citrus-peel aromatic depth than lemon alone — the lime peel's more specifically tropical, sharper aromatic oils alongside lemon's cleaner, brighter terpenes together producing a specifically more interesting citrus aromatic than either alone at this preparation's scale. Strain completely and allow to cool.

Pour the cooled citrus black tea extract into the large pitcher. Add 180ml of fresh lemon juice, 180ml of fresh lime juice, and 1.6 litres of ice-cold water. Stir gently. The starting water quantity of 1.6L is lower than the Lemon Iced Tea Pitcher's 1.8L despite the same base tea extract, because the dual citrus juice at 360ml total provides substantially more liquid than the single lemon's 180ml. The total combined volume at starting quantities is approximately 2.96 litres — producing approximately 185ml per serving before ice dilution. Taste with the lemonade-led assessment. The preparation's tasting question is specifically: does this taste of lemonade with tea depth, or does it taste of iced tea with citrus? If the lemonade character — the bright, sharp, specifically citrus-forward impression — is the first thing perceived and the tea is the warm dimension behind it, the balance is correct. If the tea's tannin warmth is the first impression and the citrus feels secondary, more citrus juice (an additional 30ml of each) or more cold water adjusts the balance. The lime's contribution to the combined citrus register is specifically more assertive than lemon's at equivalent volume — its more tropical, more specifically tart character providing an edge that makes the combined lemon-lime citrus more vivid and more specifically refreshing than either alone.

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