Heat the water to 75–80°C (167–176°F), do not boil. Add the white tea bags and steep for 3–4 minutes. Remove the tea bags without squeezing and let the tea cool to lukewarm.
Trim off the dry outer layers and the woody top of the lemongrass. Lightly bruise the stalks with the back of a knife, then slice into 5–6 cm segments. This releases aroma without bitterness.
Add the prepared lemongrass and ginger slices to the warm tea. Let infuse for 8–10 minutes only, just until a clear citrus-herbal aroma and gentle warmth develop. Strain out both promptly to avoid sharpness.
While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled lemongrass ginger white iced tea, and garnish with fresh lemongrass segments and a thin slice of ginger if desired.
