With a vegetable peeler, remove the zest of the lemon in strips, and then juice the lemon.
In a large heat-resistant pitcher, mix the lemon zest, lemon juice, boiling water, green tea bags and honey to taste. Steep 10 to 15 minutes before cooling in the fridge.
When ready to serve, pour over ice and garnish with fresh mint sprigs.
Recipe courtesy of Ching-He Huang, 2010