Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan
. Add the tea
bags and steep
for 10 minutes. Remove the bags and discard.
Pour the wine
into a large container or pitcher and add the tea, grapefruit
juice, pisco, simple syrup, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours.
Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.