Slow Cook:5 hrs to 6 hrs (low) or 1-1/2 to 2 hours (high), plus 5 minutes
Use a zester to cut seven or eight long, thin strips of lemon peel from the lemon; juice the lemon. Wrap lemon peel strips in plastic wrap and chill until needed.
In a 3-1/2- or 4-quart slow cooker combine the lemon juice, wine, water, honey, thyme, and cloves.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 1-1/2 to 2 hours. (Do not boil.) Stir in brandy. Add tea bags, draping strings over sides of cooker. Cover and cook for 5 minutes more. Use a slotted spoon to remove tea bags, cloves, and thyme sprig.
To serve, curl lemon peel strips by wrapping them around a chopstick or wooden spoon handle. Ladle tea mixture into mugs. Garnish each serving with a lemon peel curl.