Put the tea leaves into a warmed teapot, pour over the boiling water, cover and leave the tea to infuse for 10 minutes.
Meanwhile, cut the oranges and lemon into thin slices, then cut each slice in half and remove the pips. Place the slices in four large, warmed heatproof glasses. Put the honey, ginger, ginger syrup, rum, orange juice and ginger wine into a large stainless-steel or enamel saucepan and heat gently.
Strain the tea through a ﬁne strainer into the saucepan and reheat until hot, but not boiling. Pour the mixture carefully into the glasses and serve immediately.