Prep the berries: If using fresh, rinse and hull any strawberries, then slice large ones. If using frozen, no need to thaw.

Simmer the fruit: Add berries, 3 cups of water, lemon zest, and a small pinch of salt to a saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, just until the berries soften and release their juices.

Lightly mash: Use a spoon or potato masher to gently press the berries and release more flavor. Don’t turn it into a puree; a few light presses are enough.

Brew the tea: While the berries simmer, heat the remaining 3 cups of water to the correct temperature for your tea (about 175°F/80°C for green, just off boiling for black, warm but not boiling for white). Steep 2–3 minutes for green or white tea, 3–4 minutes for black tea. Do not oversteep to avoid bitterness.

Combine and steep together: Strain the brewed tea into the berry pot. Stir, then turn off the heat. Add a few mint leaves if you like. Let it all sit for 5 minutes to mingle.

Strain the infusion: Pour through a fine mesh strainer into a heatproof pitcher, pressing gently on the fruit to extract more liquid. Discard the solids or save them for yogurt or oatmeal.

Adjust sweetness and acidity: Stir in lemon juice to brighten. Taste, then add honey or maple syrup if you want a touch more sweetness. Go slow; the fruit is already sweet.

Serve hot or iced: For hot, pour into mugs and garnish with mint. For iced, let it cool to room temperature, then chill and serve over ice with fresh berries or a lemon slice.