In a medium saucepan, heat the water to boiling. Remove from heat, add the tea leaves, cover the pan, and allow the tea to steep for 10 minutes.

Strain to remove the leaves.

Return the freshly brewed tea to the saucepan and bring to a slow boil. Add the sugar, stirring constantly until it completely dissolves, about 2 minutes. Remove from heat and let cool, about 30 minutes.

Add tea infused syrup, watermelon, and lemon juice to a blender or food processor, blend until smooth. Pour mixture into popsicle molds. Freeze until semi-firm (about 2 hours), insert popsicle sticks, then continue freezing until completely solid, at least 8 hours or overnight.

To release pops for serving, dip the bottoms of the molds in warm water for 10-15 seconds.