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1. In a large saucepan combine water, sugar, and ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat. Add tea bags; let stand, covered for 3 minutes. Remove tea bags. Strain ginger from tea; discard ginger.
2. Transfer tea to a 1-gallon pitcher or punch bowl. Cover; cool 1 hour. If desired, chill.
3. Meanwhile, on a 12-inch wooden skewer alternate strawberries, lime quarters, and orange peel strips. Place skewer inside pitcher or punch bowl as a decorative swizzle stick. Serve tea in glasses over ice cubes. Makes about 12 (8-ounce) servings.