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 to avoid bitterness.
In a small saucepan, combine the strawberries, sugar, and water. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, just until the berries soften and release their color. Do not reduce or thicken.
Strain through a fine-mesh sieve into a bowl or measuring jug. Do not press the pulp. Discard the solids and let the syrup cool completely.
Stir 120–160 ml of the cooled strawberry syrup into the tea. Taste and adjust carefully — the strawberry should be present but light, never jammy.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled strawberry iced black tea, and garnish with fresh strawberry slices and an optional twist of lemon peel.
