Heat the water to 75–80°C / 167–176°F. Add the white tea bags and steep for 3–4 minutes. White tea is delicate — higher temperatures or longer steeping will flatten its floral character. Remove the tea bags without squeezing.
While the tea is still warm, add the light brown sugar and stir until fully dissolved. Sweetening at this stage ensures even balance and prevents graininess once the pitcher is assembled.
Add the lemon zest and sliced strawberries to the warm, sweetened tea. Lightly mush the strawberries just enough to break their structure and release aroma — do not mash aggressively. Cover and let steep for 10–15 minutes. The warmth extracts strawberry aroma and color without cooking the fruit or dulling freshness.
Strain the mixture through a fine-mesh sieve into a bowl or large measuring jug. Press very gently to release liquid, but do not force pulp or seeds through. Discard all solids and let the strawberry white tea extract cool completely.
Pour the cooled extract into a large pitcher. Add the ice-cold water and stir gently until fully combined.
Refrigerate for 1–2 hours until fully cold and flavors are integrated.
Fill glasses with ice, pour over the white tea strawberry drink, and garnish with fresh strawberry slices and optional lemon peel twists.
