In a large, glass heatproof pitcher, steep the tea bags in the boiling water. Add the cinnamon bark and star anise and let it infuse for 5 minutes.
Strain the steeped tea, and then stir in the honey and mix well. Cool the tea to room temperature, and then chill in the refrigerator for 1 hour.
When ready to serve, stir in the apple juice. Pour into glasses topped with some ice cubes, or pour over scoops of sorbet. Tumble in the fresh fruit and garnish with mint sprigs and lemon slices. Serve with fun straws.
Recipe courtesy of Ching-He Huang, 2011