Bring 4 cups of water to a boil in a large saucepan. Remove from heat and add tea bags and sliced ginger. Steep for 5-7 minutes.

While tea steeps, muddle fresh cherries in a small bowl to release juices and break them down slightly.

Remove tea bags and strain out ginger slices. Add muddled cherries to warm tea and steep for 3-4 minutes.

Stir in honey while tea is warm, ensuring complete dissolution. Add lemon juice and mix well.

Strain tea through fine-mesh strainer to remove cherry pulp and ginger pieces, pressing solids gently.

Add remaining 2 cups cold water to concentrated tea mixture. Mix well.

Refrigerate for at least 2 hours until completely chilled.

Serve over ice in tall glasses, garnishing with mint leaves and additional cherries.