Prep the strawberries: Rinse, hull, and slice the strawberries. Set aside one small handful for garnish. Lightly mash the rest with a fork to help release their juices without turning them into a puree.

Brew the tea: Boil 4 cups of water. Remove from heat and add the tea bags (or loose tea in a strainer). Steep 4–5 minutes for black tea or 2–3 minutes for green tea. Don’t oversteep or it will turn bitter.

Sweeten while warm (optional): If using honey or simple syrup, stir it into the warm tea until fully dissolved. Start with 2 tablespoons and adjust later.

Combine and infuse: In a large pitcher, add the mashed strawberries and any juices, a few mint sprigs (optional), and a small pinch of salt. Pour the warm tea over the fruit. Add 2–3 cups of cold water to cool it down.

Add citrus: Squeeze in the juice of half a lemon or lime. Add more to taste. Citrus brightens the strawberry flavor and keeps the tea lively.

Chill: Refrigerate for at least 1–2 hours, ideally 4 hours, to let the strawberries infuse. The color will deepen to a soft pink-red as it rests.

Adjust to taste: Strain if you prefer a clearer tea, or leave the fruit in for a rustic look. Taste and add more sweetener or citrus if needed.

Serve: Fill glasses with ice. Pour the tea over, garnish with a strawberry slice and a mint leaf. Add a lemon wheel if you like a little extra zing.