Pour boiling water over tea bags and ginger in a medium bowl. Cover and let stand 5 minutes. Add honey and lemon juice; stir to combine. Strain tea mixture through a sieve into a bowl; discard solids. Cool completely. Pour mixture into an 8-inch square baking dish. Cover and freeze 8 hours or until firm.
Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.