Boil the water in a medium saucepan. Once boiling, remove from heat and add tea bags. Steep for 5 minutes, then remove tea bags and let cool.

Blend the diced pineapple, mango, and cold water until smooth and creamy.

Strain the blended fruit mixture into a large pitcher, pressing down with a spatula to extract juice.

Combine the cooled tea with the strained fruit juice in the pitcher. Add honey if desired and stir well.

Chill the mixture in the refrigerator for at least 1 hour.

Serve over ice in tall glasses, garnishing with pineapple wedges and mango slices.