• In a stockpot, combine the water and cinnamon sticks and bring to a boil. Remove from heat and immediately add the tea bags, orange juice, lemon juice, and agave nectar. Cover and let stand for 30 minutes. • Remove the lid, allow the tea to cool, and remove the tea bags with a slotted spoon. • To serve, ladle into pint-size canning jars filled with ice and garnish with orange wedges.