Begin by rinsing 1 cup of fresh strawberries under cold water, then pat them dry gently with a clean towel. Dice the strawberries into small pieces for maximum flavor release.

In a medium saucepan, combine the diced strawberries, 1 cup of sugar, and 2 cups of filtered water. Bring to a rolling boil over medium heat, then reduce to a simmer, stirring frequently and mashing the strawberries for 20-30 minutes.

Once the syrup has thickened, remove it from heat and let it cool for about 5 minutes. Strain the syrup mixture through a fine mesh strainer into a bowl to separate solids from the liquid.

While the syrup cools, boil 3 cups of filtered water in a separate pot. Once boiling, remove from heat and steep 4 tea bags for 5-10 minutes, depending on strength preference.

Stir in 1 cup of granulated sugar into the cooled tea until fully dissolved.

In a large pitcher, combine the cooled tea, 8-10 cups of cold filtered water, chilled strawberry syrup, and 1/4 cup of freshly squeezed lemon juice. Stir well.

Refrigerate the mixture for at least 2-3 hours before serving.

Fill tall glasses with ice cubes and pour the chilled tea over the ice. Garnish with lemon and strawberry slices.