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.
While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
Rinse the sage leaves and gently clap them between your hands to release aroma. Do not chop or bruise aggressively — sage turns medicinal fast.
Add the sage leaves to the cooled tea. Refrigerate and let infuse for 6–10 minutes only, just until a clear herbal aroma develops. Remove the sage promptly to avoid bitterness and heaviness.
Add the strip of lemon peel and let infuse for 5 minutes, then remove. Stir in 1 tablespoon lemon juice for gentle brightness, adding up to 1 additional tablespoon only if needed.
Continue chilling the tea for 1–2 hours until fully cold and balanced.
Fill glasses with ice, pour over the chilled sage citrus iced tea, and garnish with fresh sage leaves and lemon slices.
