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.
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 thyme sprigs and gently clap them between your hands to release aroma. Do not chop or crush — thyme turns heavy and suffocating fast.
Add the thyme sprigs to the cooled tea. Refrigerate and let infuse for 6–10 minutes only, just until a clean, green herbal aroma develops. Remove the thyme promptly to avoid medicinal notes.
Stir in the orange juice first, then add 2 tablespoons lemon juice. Taste and adjust with up to 1 additional tablespoon lemon juice only if needed. The citrus should be bright and structured, not sharp or dominant.
Continue chilling the tea for 1–2 hours until fully cold and balanced.
Fill glasses with ice, pour over the chilled thyme lemon orange green tea cooler, and garnish with fresh thyme sprigs, lemon slices, and orange slices.
