Puree the strawberries, sugar, and 1 cup water in a blender. Pour the puree into a small saucepot, add the lemon zest, and bring to a boil. Cook until the sugar has dissolved, about 90 seconds.

Set aside to steep for 20 minutes. Strain the syrup using a fine mesh strainer, pressing on the solids to extract as much liquid as possible. Discard the solids and refrigerate the syrup to cool.

In a pitcher, steep the tea bags in 2 cups boiling water for 10 minutes. Remove and discard the tea bags.

Add the remaining 2 cups of cold water, freshly squeezed lemon juice, and the chilled strawberry puree. Mix well.

Serve over ice and garnish with sliced strawberries if desired.