Heat the water. Bring filtered water to a boil, then let it settle for 30 seconds for black tea, or cool slightly to about 175–185°F (80–85°C) for green tea. Right temperature = smooth flavor.

Prep the lemon. Roll the lemon on the counter to release juices. Wash well, then cut into slices or wedges. If you like a stronger lemon aroma, zest a little peel (avoid the bitter white pith).

Steep the tea. Add tea to your mug or teapot. Use 1 tea bag or 1 teaspoon loose-leaf per cup. Pour in hot water. Steep black tea 3–4 minutes; green tea 2–3 minutes. Don’t oversteep to prevent bitterness.

Remove the tea. Take out the bag or strain the leaves as soon as it’s done. This keeps flavors clean and balanced.

Add lemon. Squeeze in 1–2 teaspoons of fresh lemon juice to start, then taste. Add a slice for aroma and presentation. If you want a bolder citrus hit, add another squeeze.

Sweeten to taste. Stir in honey, sugar, or agave a little at a time. Start small—you can always add more. Honey adds roundness; sugar keeps it neutral.

Optional upgrades. For a cozy twist, add a couple of ginger slices during steeping and remove before drinking. For freshness, lightly bruise a mint sprig and drop it in after sweetening.

Serve hot or cold. For iced tea, let it cool, then pour over a tall glass of ice. Garnish with a lemon wheel and mint.