In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags. Cover and let steep for 15 minutes. Strain the liquid into a large pitcher or other container. Add the honey and lemon juice; stir. Chill in the refrigerator. Serve in tall glasses over ice cubes and more mint leaves.Tip: To frost glasses, dip the rims in water, then coarse sugar crystals.