Punch with Tangerine and Mint
Bring 400 ml (approximately 13 ounces) of water to a boil. Add the tea, and let steep for 3-4 minutes. Pass through a fine strainer, let cool, then mix with the tangerine juice and the cointreau.
Add the mandarin orange filets and the syrup into glasses. Carefully pour the punch over the top. Garnish with a dried mandarin orange slice and a sprig of mint, and serve.