Heat the 1.55 litres of water to 75–80°C. Add the 7 white tea bags and steep for 3–5 minutes. Remove without squeezing. Allow to cool completely to room temperature. The 75–80°C temperature and 3–5 minute window applies to white tea throughout this collection for the same consistent reason: white tea's pleasant floral, soft, slightly honeyed aromatic character extracts at this protected temperature before the harsher tannic compounds develop. Seven tea bags for 1.55 litres produces a base that is stronger than the Peach White Tea Spritzer or the Peach Thyme Iced Tea — the additional tea bags compensating for the two diluting additions (strawberry purée and rosemary syrup) while keeping the white tea's structural presence meaningful against the strawberry's natural sweetness.

Add the 150–200g of roughly chopped strawberries, 30ml of lemon juice, 1 tbsp of honey, and approximately 120ml of the cooled white tea to a blender. The white tea as the blending medium — rather than plain water — begins the strawberry's integration with the tea during blending in the same way it did in the mango tea preparation. Blend at high speed for 30–40 seconds until completely smooth. Strain through a fine-mesh sieve, pressing gently on the strawberry solids to extract the maximum juice while keeping the texture specifically clean and light rather than pulpy. The decision between gentle and firm pressing is a texture choice: gentle pressing produces a more refined, clearer result; firmer pressing produces a more intensely coloured, slightly more textured result. For the specifically elegant, delicate character this preparation targets, gentle pressing is the correct approach. Discard the strained solids.

In a large pitcher, combine the remaining cooled white tea with the strained strawberry mixture. Stir gently to combine. Begin adding the cooled rosemary syrup slowly — pouring in approximately 30ml at a time and stirring before tasting. The rosemary syrup should be added to taste rather than all at once, because the desirable concentration — specifically background botanical depth rather than noticeable rosemary — varies between individual palates and between batches of syrup. Add until the rosemary is just perceptible as a dry, herbal background note rather than as a prominent flavour. For most batches this is approximately 60–80ml of the total 150ml syrup; the remaining syrup can be used for another preparation or stored separately. After adding the rosemary syrup, taste the complete mixture and adjust if needed: more honey if the strawberry's natural sweetness is insufficient; more lemon juice if additional brightness is wanted; more rosemary syrup if the botanical depth needs amplification.

Transfer the finished tea to a sealed glass pitcher and refrigerate for 2–4 hours. The extended chill allows the white tea, strawberry, lemon, and rosemary to fully integrate — the combined flavour at 2 hours is notably more cohesive than immediately combined. Overnight chilling after the rosemary syrup has been strained is fine and produces the most fully integrated result. Fill glasses with ice. Pour the chilled tea over the ice. Garnish with fresh strawberry slices pressed against the glass wall and a small rosemary sprig resting across the top. Serve immediately while the aromatic compounds are at their most vivid.