In a medium saucepan, bring 6 cups of filtered water to a gentle boil over medium-high heat. Remove from heat once boiling.

Add 4 black tea bags to the hot water and steep for 5 minutes. Remove tea bags and let the tea cool to room temperature.

In a blender, combine 2 cups of diced fresh pineapple, 2 cups of diced ripe mango, and 1 cup of cold water. Blend until smooth.

Strain the blended fruit mixture into a large pitcher, pressing to extract juice while discarding pulp.

Pour the cooled brewed tea into the pitcher with the strained fruit mixture. Add 2 tablespoons of honey if desired and stir well.

Cover the pitcher and refrigerate for at least 1 hour to chill.

Serve over ice cubes and garnish with pineapple wedges and mango slices.