1. Start by boiling 4 cups of water in a medium saucepan. Once boiling, remove from heat and add the tea bags. Let them steep for about 5 minutes, or until you reach your desired strength.
2. While the tea is steeping, place the sliced strawberries in a separate bowl and mash them slightly with the back of a spoon to release their juices.
3. Remove the tea bags and stir in the honey or sugar until fully dissolved. Add the lemon juice and stir to combine.
4. Mix in the mashed strawberries, including their juices, and let the mixture cool to room temperature.
5. Once cooled, strain the tea through a fine-mesh sieve into a pitcher to remove the strawberry pulp, if desired.
6. Refrigerate the tea for at least 1 hour, or until chilled. Serve over ice, garnished with fresh mint leaves if using.

This method brings out the natural sweetness of the strawberries, melding beautifully with the tea’s rich undertones. As my abuela would say, “Don’t rush a good thing.” Letting the tea cool naturally enhances the depth of its flavors.