Brew the tea: Bring 3 cups of water to a gentle boil. For black tea, steep 3–4 minutes; for green tea, use hot (not boiling) water and steep 2–3 minutes. Remove the tea bags or strain loose leaves. Let the tea cool to room temperature.

Prep the melon: Cut the honeydew in half, scoop out the seeds, and peel. Cube 3–4 cups of flesh. Ripe melon should smell fragrant and feel slightly soft at the stem end.

Blend the honeydew: Add the cubes to a blender with 1/2 cup cold water. Blend until very smooth. If you prefer a silkier texture, strain through a fine-mesh sieve to remove foam or pulp. You should get about 2 cups of melon juice.

Muddle the mint (gently): In a large pitcher, add 1/2 cup fresh mint leaves. Use a muddler or the back of a spoon to press them lightly. You want to bruise the leaves to release oils, not shred them.

Combine: Pour the cooled tea and honeydew juice into the pitcher with the mint. Stir. Taste and adjust. If you want more brightness, squeeze in 1–2 teaspoons of lemon or lime juice. If your melon wasn’t very sweet, add 1–2 teaspoons of honey or simple syrup, stirring until dissolved.

Chill: Refrigerate for at least 1 hour. This helps the mint infuse and the flavors meld.

Serve: Fill glasses with ice. Strain the tea into each glass to catch mint bits if you prefer a clean pour. Garnish with a mint sprig and a small melon wedge or ball.

Pitcher tips: For a larger batch, double or triple all ingredients. Keep extra mint and melon slices for a pretty, party-ready look.