Heat the water to 75–80°C — do not boil. Green tea brewed above this range extracts bitter compounds that would specifically compound with pomelo's own naturally drier, slightly bitter-edged character rather than staying separate from it. Add the green tea bags and steep for 2–3 minutes maximum. Remove the bags gently without squeezing. Let the tea cool to lukewarm.

While the tea is still warm, stir in 1½ tablespoons of honey until fully dissolved. Add the pinch of fine sea salt and stir to dissolve. Taste and add up to ½ tablespoon more honey only if needed. The drink should stay crisp and restrained, not sweet — the salt here specifically sharpens the perception of pomelo's citrus brightness against its own naturally subtler bitterness.

Let the tea cool completely to room temperature before adding the pomelo.

Add the pomelo segments to the cooled tea. Refrigerate and let infuse for 15–20 minutes only, just until a clean citrus depth develops. Do not extend the infusion — pomelo turns bitter and flat if overextracted, a shift that happens more gradually than with citrus peel but is just as real and just as difficult to correct once it occurs.

Strain the tea through a fine-mesh sieve into a clean pitcher. Do not press the fruit. Discard the solids. The liquid should be clear, lightly aromatic, and dry — pressing the segments would introduce cloudiness and push more of the membrane's residual bitterness into the finished liquid.

Continue chilling for 1–2 hours until fully cold and integrated. The cold rest allows the tea, honey, salt, and pomelo's quiet complexity to settle into a single cohesive whole.

Fill glasses with ice, pour over the chilled pomelo green iced tea, and garnish with fresh pomelo slices or segments. Serve cold, clean, citrusy, and lightly complex.