Heat the water to 75–80°C (167–176°F), do not boil. Add the green tea bags and steep for 2–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm. The tea should be clean, pale, and free of bitterness.
Add the lemon peel strip to the warm tea and let infuse for 4 minutes only, just until a delicate citrus aroma develops. Remove the peel promptly — longer contact adds bitterness.
Place the pomegranate arils in a small bowl. Add 1 tablespoon honey and gently press the arils a few times with a fork — just enough to release some juice. Do not mash or blend. You want brightness, not pulp.
Stir the pomegranate mixture into the tea. Mix gently to distribute the juice and arils without breaking them down further.
Taste and add up to 1 additional tablespoon honey only if needed. The drink should be bright and lightly sweet, never syrupy.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled pomegranate iced green tea, and garnish with an optional twist of lemon peel.
