Steep the Indigo Lagoon loose leaf tea in a larger vessel (we used the Old Country Roses teapot) using 42 oz./1250mL of boiling water for 3 minutes and 40 seconds; please note that this is a few seconds longer than the steep time listed on the bag. Remove tea leaves after steeping and stir in the Torani mango syrup until dissolved.
Let tea cool on counter to room temperature, transfer to a pitcher, and then chill in refrigerator.
When ready to serve, add lemon juice to taste. We recommend making this an experiential part of this recipe, allowing your guests to see how the lemon juice changes the color of the tea. Use 2/3 cup lemon juice if adding to the pitcher directly or about 1/2 Tbsp. per glass if you want each guest to experience the change in their own glass. You can add more or use less to taste.
Optional: Add luster dust to the pitcher before pouring or to each glass individually for a swirl of sparkle.
Pour over ice and serve in a champagne flute or glass of choice.
