Bring 1.65 liters of water to a boil, then allow it to cool slightly for about 30 seconds to reach approximately 90–95°C, which is ideal for black tea extraction without harsh tannins. Add the tea bags to the hot water and steep for precisely 2½ to 3 minutes, monitoring closely; exceeding this time will extract excessive bitterness. Remove the tea bags gently without squeezing, as pressing them forces out harsh compounds that dull the final flavor.

Allow the brewed tea to cool naturally at room temperature until it is no longer hot but still slightly warm to the touch. Rapid chilling at this stage can trap bitterness and mute clarity, so patience here improves the final structure.

While the tea is still lukewarm, stir in the honey and whisk until fully dissolved so it integrates smoothly without sinking to the bottom. Add 75 ml of freshly squeezed lemon juice and stir thoroughly, then taste and adjust with the remaining lemon juice if needed. The flavor should feel bright and lifted but not sharply acidic.

Lightly clap the mint leaves between your palms to release aromatic oils without bruising them, then add them along with the lemon zest to the tea. Transfer the tea to the refrigerator and allow it to infuse for 10–15 minutes only; longer contact can introduce grassy or bitter notes. Remove and discard both mint and zest once the aroma is clean and noticeable but not dominant.

Return the tea to the refrigerator and chill for 1–2 hours until fully cold and integrated. Proper chilling allows the flavors to settle and creates a smoother, more cohesive profile.

Fill glasses generously with ice, pour over the fully chilled tea, and garnish with fresh lemon slices and mint sprigs. Serve immediately for maximum brightness and aroma.