Heat the water until steaming but not boiling, about 175°F.
Steep the jasmine tea bags in the hot water for 3½ to 4 minutes.
Remove the tea bags immediately to prevent bitterness.
Cool the tea completely, then refrigerate until chilled.
In a small bowl, whisk together the honey, warm water, and tiny pinch of sea salt until smooth.
Fill two glasses about ¾ full with ice cubes.
Divide the chilled jasmine tea evenly between the glasses.
Add the honey syrup and fresh lemon juice to the glasses and stir gently.
Slowly pour the sparkling water into each glass.
Stir once very gently to preserve carbonation.
Garnish with lemon, mint, lemon zest, or edible flowers if desired.
Serve immediately while cold and bubbly.