Place the whole cloves and star anise in the boiling water. Cover with a lid or small dish and set it aside for about 10 minutes to steep.
Pour the 4 cups of cold filtered water into a large pitcher with a lid. Add the hibiscus and green tea bags and press down lightly so they're submerged.
Add the cranberry juice, and a generous squeeze of the fresh orange juice. If desired, slice the orange half and add it to the pitcher.
When the spices have finished steeping, add them along with the hot water to the pitcher.
Cover the pitcher and let it stand on the counter for at least 2 hours, and up to 6 hours or until it's dark red in color.
Remove the tea bags, and if desired, strain off the spices and orange slices.
To serve, fill a glass with ice, add the tea until about 2/3 full, and top off with seltzer water.
Keep the tea in the refrigerator for up to 5 days. Note: it should keep longer if you remove the spices and fruit.