In a medium pot over medium heat, combine chopped strawberries, lemon juice, water, and honey.

Cook, stirring continuously, until the strawberries break down into a thick syrup, about 6-8 minutes.

Transfer to a blender and pulse until smooth. Chill in the fridge until completely cool.

Meanwhile, pour the hot water over the jasmine tea pearls, loose-leaf tea, or tea bags and let steep for 3-4 minutes. Strain out the tea and chill until completely cool.

Spoon 3 tablespoons strawberry syrup in the bottom of 4 glasses, and then add one cup of crushed ice to each glass.

Divide the cooled steeped jasmine tea among the 4 cups. Top with a few tablespoons of milk. Serve immediately with a straw.