Place tea bags in a 4-quart Dutch oven. Pour the boiling water over tea bags. Let steep 5 minutes. Remove bags; discard. Stir in apple juice, wine, and brown sugar.
For spice bag, place cinnamon, cloves, and cardamom on a double-thick, 6-inch-square piece of 100-percent-cotton cheesecloth. Bring corners together, and tie with a clean string. Add spice bag to tea mixture. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard spice bag.
Transfer tea to a heatproof serving carafe or pot. Makes about 12 (6-ounce) servings.