Put 2 quarts of water in a pan and add the 1 tablespoon cloves, allspice and cinnamon.
Using a vegetable peeler, remove the thin outer zest from peel of the lemons and oranges; reserve the fruit.
Add fruit peel to spices; cover, bring to simmering.
Reduce heat and steep (below boiling point) for 30 minutes.
Meanwhile bring remaining 2 quarts water to boiling, remove from heat, add tea, cover, and steep for 10 minutes.
Strain both mixtures and combine; while still hot, stir in the sugar until dissolved.
Add the juice of the lemons and oranges (strained).
If made ahead, refrigerate until needed.