Prep the orange: Rinse the orange well. Use a vegetable peeler to remove several wide strips of peel, avoiding the white pith as much as possible. Cut the orange in half and squeeze out 2–3 tablespoons of juice. Set aside.

Start the infusion: Add water to a small pot. Drop in the orange peel, cinnamon stick, and cloves if using. Bring to a gentle simmer over medium heat.

Steep the tea: Once the water simmers, turn off the heat. Add the tea bags or loose tea (in a tea ball or strainer). Cover and steep for 3–4 minutes for a smooth tea, or up to 5 minutes for a stronger brew.

Add the orange juice: Remove the tea and spices. Stir in the fresh orange juice. Taste and adjust—add a splash more juice for brightness.

Sweeten to taste: Stir in honey or sugar if you like. Start with 1 teaspoon and add more as needed. Warm tea dissolves sweetener more easily.

Serve hot: Pour into mugs. Garnish with a strip of orange peel or a sprig of mint if you’d like.

Serve iced: Let the tea cool to room temperature, then refrigerate until cold. Pour over a tall glass of ice and add thin orange slices for a pretty finish.