Boil 1 cup of water. Remove from heat and add the 2 green tea bags. Steep for exactly 3 minutes — no more. Over-steeping green tea releases tannins that make the finished drink bitter. After 3 minutes, remove the bags without squeezing them (squeezing increases bitterness). Set the brewed tea aside.

Add ½ cup of cold water to the hot tea to bring the temperature down quickly. Let the diluted tea sit for 5 minutes, or set the container in a bowl of ice water for 2 minutes. The tea should feel warm but not hot before you combine it with the strawberries. Adding hot liquid to fresh strawberries cooks them slightly and creates a jam-like flavor instead of a fresh one.

Place the hulled, sliced strawberries into a large pitcher or bowl. Use a muddler or the back of a large spoon to press and twist the strawberries against the bottom and sides — you want to fully crush them and extract all their juice and pulp, not just lightly bruise them. This takes about 60 seconds of firm, consistent pressure. The color should shift from pale pink to deep ruby and the volume should reduce noticeably as juice is released.

Pour the pink Himalayan salt directly over the muddled strawberries and stir. The salt draws out even more juice from the fruit — you will see additional liquid pool at the bottom. Add the fresh lemon juice and the raw honey (if using). Stir until the honey is fully dissolved and the mixture is uniform. Taste the concentrated base — it should be tart, slightly sweet, and pleasantly salty.

Pour the cooled green tea over the muddled strawberry mixture in the pitcher. The tea will immediately turn a vivid ruby-pink color. Add the remaining 1½ cups of cold water. Stir gently for 20 seconds to combine everything — there will be visible strawberry pulp and some foam from the honey. This is normal.

Set a fine mesh strainer over a clean pitcher or large measuring cup. Pour the entire mixture through the strainer. Use the back of a spoon to gently press the strawberry solids and extract all remaining liquid. Discard the pulp (or stir it into yogurt — it is excellent). The strained drink should be brilliantly clear and a deep pink-red color.

Fill two tall glasses with ice cubes. Pour the strained strawberry green tea electrolyte drink over the ice. Optionally garnish with a fresh mint sprig and a sliced strawberry draped on the rim of each glass. Serve immediately, or refrigerate in a sealed glass pitcher for up to 3 days. Stir or shake before each serving as natural solids will settle.