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Use a vegetable peeler to peel the orange, avoiding as much white pith as possible.
In a small saucepan, combine the orange peel with the tea bags, peppercorns, cloves and 2 cups water.
Bring to a boil over high heat.
Add the sugar and cook, stirring, until dissolved, about 1 minute.
Cover, remove from the heat and let cool completely, about 2 hours.
Strain the tea and discard the solids.
The cooled, brewed tea can be refrigerated in an airtight container for up to 2 weeks.
To serve, in a large pitcher, stir together the tea, tonic water, grapefruit juice and about 1 cup ice.
Divide among rocks glasses filled with ice and garnish with orange wedges.
Tip: To make one serving, fill a rocks glass with ice. Pour in 1 ounce of grapefruit juice, 2 ounces of the tea and 3 ounces of tonic water; stir to mix. Garnish with an orange wedge.