4 qt. cold water, divided
5 tbsp. tea
3 c. orange juice (about 6 oranges)
8 tbsp. lemon juice (about 4 lemons)
1 1/2 c. sugar
3 sticks cinnamon
1 1/2 tbsp. whole cloves
1 (18 oz.) can unsweetened pineapple juice

Place 2 quarts cold water in a large enameled or stainless steel saucepan. Add tea and bring to a boil. Strain off the tea and add the remaining 2 quarts water, orange juice, lemon juice and sugar.

Tie cinnamon sticks and whole cloves in a cheesecloth bag and add to the tea mixture. Bring to a quick boil and simmer gently for 1 hour. Add pineapple juice the last 10 minutes of cooking. Yields 5 1/2 quarts or 40-42 punch cup servings.