Boil one quart of water and one cup of sugar fifteen minutes. Pour three cups of boiling water over six teaspoonfuls of black tea, let steep five minutes, then strain into the syrup and set aside to become chilled. Wash carefully two lemons and one orange, then remove the thin yellow rind: mix this with an equal bulk of sugar and let stand an hour or two; add half a cup of claret or water, let stand ten or fifteen minutes then pound with a pestle and press through a cheesecloth. Add this with the juice of the lemons and orange to the chilled syrup and tea, turn into glass jars, cover secure and let stand in the refrigerator until ready to use. Another half cup of claret may be added, or the punch may be diluted a little with water.