In a small sauce pan, bring 2 cups of water to a boil. Add tea bags and allow to steep for 10 minutes. Discard tea bags. Stir in sugar until completely dissolved.
In a large container, combine the tea/sugar mixture, lemonade and orange juice concentrates, 7 cups of water and Bourbon.
Pour into a flat storage container and put in the freezer overnight. Use an ice cream scoop to scoop into glasses. Top each cocktail with a splash of ginger ale. Optionally garnish with an orange wedge and mint.