1 cup pitted cherries
1 (2 inch) piece fresh ginger, peeled and sliced
3 tablespoons white sugar
4 cups filtered water, divided
4 (2 g) bags green tea
4 lemon slices (optional)
1 tablespoon lemon juice, or to taste (optional)
Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags.
Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.