1. Peel and segment 1 orange (see Tasty Tip); set aside.
2. Slice second orange less than ¼" thick; cut each slice into halves and set aside.
3. In a small stockpot or tea kettle, bring water to a boil.
4. Remove pot from heat (or pour water from tea kettle into a glass measuring cup or bowl). Brew tea bags in hot water for 3 min.; remove tea bags and discard.
5. In a 2 qt. pitcher, combine brewed tea and fruit juices; chill in refrigerator for at least 2 hrs.
6. Fill serving glasses with layers of ice, diced pineapple, lime, kiwi, segmented oranges and sliced orange halves, reserving some fruit for garnish. 
7. Pour chilled tea over ice and fruit; garnish each glass as desired.

Tasty Tip:

• To segment an orange, use a sharp knife to slice about ¼" from both ends, exposing the flesh. Stand fruit on one end; slice off strips of peel and/or white pith using a steady downward motion, following the curve of the fruit. Hold orange in your open palm over a bowl; carefully slice between the membrane and the edge of each segment’s flesh to release the fruit. Finish by squeezing the membranes over the bowl to capture any remaining juice and pulp; discard membranes.

Good to Know:

• Key limes may be small, but they have more punch! Compared to regular (Persian) limes, they boast a much more intense floral aroma and tangy tartness.