Bring 2 cups of water just to a boil, turn off the heat, add the tea bags and chopped mint leaves, and infuse for 5 minutes. Squeeze the bags to remove as much liquid as possible. Cool the tea to lukewarm and strain into 2 glasses. Stir ¼ cup of lemon juice and 1 tbsp of sugar syrup into each glass. Add ice cubes, garnish with mint leaves, and serve.