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.
Add the pomelo segments to the warm tea. Let infuse for 10–12 minutes only, just until a clean citrus depth develops. Do not extend — pomelo turns bitter and flat if overextracted.
Strain the tea through a fine-mesh sieve into a clean pitcher. Do not press the fruit. Discard solids. The liquid should be clear, lightly aromatic, and dry.
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. This drink should stay crisp and restrained, not sweet.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled pomelo green iced tea, and garnish with fresh pomelo slices or segments.
