Fill a gallon jar or clear pitcher with 3 quarts of cold water, and add tea bags (I like to tie all of the bags at the top and drop them in together).
Sit jar or pitcher in a bright or sunny window for 1-2 hours.
Meanwhile, cut fruit in half, and remove peel from one half of each piece. Be sure to remove any white pith from the peel. Slice unpeeled fruit halves and reserve if desired, to add to the pitcher.
Bring the additional 1/2 cup of water to a boil in a medium saucepan, add sugar and citrus peel. Stir to dissolve sugar and bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes.
Remove peel from sugar water, and let cool.
When tea is brewed to the desired color, squeeze juice from orange, lemon and lime to the pitcher or jar, and add sliced fruit if desired.
Refrigerate until cold.
Citrus simple sugar can be added all at once to the pitcher, or stored in a separate container and used to sweeten each glass as desired.
Serve over ice, and store in the refrigerator.