For the syrup:
Stir together water, sugar, and honey in a medium saucepan over medium heat. Allow to simmer until the sugar dissolves. Remove from heat and add ginger, lemon juice, and lemon peel. Stir and let cool to room temperature. Strain to remove solids and store in an airtight container in the refrigerator.
For the tea:
Bring water to a boil, then steep the tea bags for about 5 minutes. Refrigerate.
To serve:
Mix ½ cup of the lemon ginger syrup with 6 cups of iced green tea. Adjust syrup to taste.