4 c. boiling water
1 c. tea leaves
4 c. sugar
4 c. cold water
12 c. pineapple juice
2 c. tart juice (guava, lemon, lime or passion fruit)
Block of ice

Add boiling water to tea leaves and steep for 5 minutes. Strain, add sugar, stirring until dissolved. Cool mixture. Stir in remaining ingredients and chill. Serve Tropical Tea in punch bowl with block of ice. Float washed vanda orchids for true tropical effect. Makes about 6 quarts, or 50 half-cup servings.