Combine water, cloves, and cinnamon in a large stainless steel Dutch oven; bring to a boil. Remove from heat, and add tea bags; cover and steep 15 minutes. Discard tea bags, cloves, and cinnamon; set tea aside.
Combine sugar, water, and juice in a small stainless steel saucepan; bring to a boil, stirring frequently until sugar dissolves. Combine tea mixture and juice mixture, stirring until well blended. Pour into serving cups, and garnish with orange slices, if desired. Serve hot.
Oxmoor House Homestyle Recipes