2 pounds mixed melons, such as canary, cantaloupe, and honeydew, sliced into wedges
1/2 cup mint leaves
Let tea bags steep in warm water for 3 to 5 minutes. Remove tea bags, and stir in honey.
Arrange melon wedges in a 9-by-13-inch baking dish, and pour tea syrup over top. Sprinkle with mint, and refrigerate, flipping melon halfway through, for 45 minutes. Serve with syrup.
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