Step 1
Make the granita: To a small, nonreactive bowl, add ⅔ cup boiling water and the teabag; set aside to steep until the tea is strong and deep amber in color, about 3 minutes. Remove and discard the teabag, then stir in the honey and salt. Set aside to cool to room temperature, then stir in the lemon juice. Transfer to the freezer until solid, 2–4 hours.
Step 2
When the granita is fully frozen, assemble the salad: To a large bowl, add the peaches, fennel, and frisée. Just before serving, dress with the lemon juice and olive oil, season lightly with salt, and transfer to a wide salad bowl. Using a fork, scrape the surface of the frozen granita gradually to make a fluffy snow. Dollop the granita over the peach and fennel salad in little clusters, then sprinkle with fennel pollen and piment d’Espelette, garnish with edible flowers, if desired, and serve immediately.