Place tea bags in a teapot. Add 4 cups boiling water. Cover; let steep 3 to 5 minutes or until the tea reaches desired strength. Remove tea bags. Stir in orange juice and sugar.
Place fresh or thawed raspberries in a blender container or food processor bowl. Cover and blend or process until smooth. Strain through a sieve or colander to remove the raspberry seeds.
Add the raspberry puree, lemonade concentrate, and 2 cups cold water to tea mixture. Stir gently to mix. Cover and chill in the refrigerator about 2 hours or until ready to serve. To serve, pour the punch over ice in tall glasses. Makes 16 (8-ounce) servings.