Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
Add the lemon peel strips to the warm tea and let infuse for 5 minutes only, just until a clean citrus aroma develops. Remove the peel promptly — longer contact adds bitterness.
Add the raspberries to a blender and blend briefly until smooth. Strain through a fine-mesh sieve into a bowl or measuring jug. Do not press the seeds. Discard solids. You want clean, bright raspberry liquid — not pulp.
While the tea is still warm, stir in 2 tablespoons honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. This should stay controlled, not sweet.
Stir 120–160 ml of the strained raspberry purée into the tea. Taste and adjust carefully — the raspberry should lift the tea, not dominate it.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled raspberry iced black tea, and garnish with fresh raspberries and an optional twist of lemon peel.
