In a measuring cup, steep tea bags in hot water for 5 minutes. Thoroughly squeeze tea bags into cup before discarding. Allow tea to cool.
Preheat oven to 2750 F and place rack on middle setting. Line a large baking sheet with parchment paper.
Beat egg whites on medium-high speed with an electric mixer, until soft peaks form (about 2 minutes). Add the lemon juice, then the sugar, a little at a time, and raise the speed of the mixer to high.
Add 1 teaspoon of the prepared tea and continue to beat on high until stiff peaks form (about 5 minutes). The mixture should be very voluminous and look like fluffy whipped cream. Don't overbeat...the mixture should look glossy, not dry.
Using a 2 oz. ice cream scoop (or 2 spoons), place rounded mounds of meringue (about 2 tablespoons per cookie) onto prepared baking sheet and sprinkle with chopped nuts. Bake for 45 minutes, until firm to the touch. Turn off oven and allow the cookies to slowly cool as the oven cools (at least another hour). They will be crisp on the outside, with a slightly soft center. When they are finished, they will release from the parchment very easily.
Cool completely on a wire rack before storing in an airtight container on the countertop.
Variations: Mint Medley Meringues: Substitute Mint Medley Herb Tea for the Constant Comment Tea and substitute chocolate chips for the pecans.