In a Dutch oven, combine the water, cinnamon sticks, cloves, and tea bag. Bring to a boil. Cover and remove from heat. Let stand for 30 minutes.
Remove the cinnamon sticks, cloves, and tea bag. Shake the pineapple juice well and add to the boiled mixture. Add juice of oranges and lemons. Stir to combine.
Serve warm with a cinnamon stick. Set up a serving bar with sugar cubes, honey and Splenda and/or Stevia.
Store in refrigerator.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/russian-tea/