Combine the water and honey in a small saucepan and heat gently over low heat, stirring just until fully dissolved without boiling, then remove from heat, add the lemon zest, cover, and let steep for about 10 minutes before straining and cooling completely.
Heat 500 ml of water to about 70–75°C, remove from heat, add the white tea bags, and steep for 3–4 minutes to extract flavor without overwhelming its delicate profile, then remove the bags gently and let the tea cool completely.
Add the lemon pulp to a large pitcher and gently muddle just until the juice is released and a light structural base forms, keeping the texture loose and avoiding a purée.
Add the fresh lemon juice, about 120 ml of the cooled honey–lemon syrup, the pinch of fine sea salt, the cooled white tea, and the ice-cold water, then stir well until fully combined and taste, adjusting with more syrup for sweetness or a splash of water if the tea begins to compete with the lemon.
Refrigerate for 1–2 hours until fully cold and fully integrated.
Fill glasses with ice, pour over the white tea lemonade, and garnish with lemon slices.
