Bring 4 cups of water to a boil in a saucepan.
In another saucepan, combine the spearmint leaves, sugar, orange slices, cloves and tea bags. Carefully pour the boiling water over the tea mixture and let it steep for 3 minutes. Stir to dissolve the sugar, and then strain the tea into a small warmed teapot or other serving vessel. Serve hot.
Photograph by Anna Williams
From the forthcoming book FARM TO FORK by Emeril Lagasse. Copyright © 2010 by Emeril/MSLO Acquisitions Sub, LLC. Reprinted by arrangement with HarperStudio, an imprint of HarperCollins Publishers.