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In a small saucepan, bring 2 cups of the water to a boil. Add tea bags. Cover and steep 5 minutes. Remove and discard tea bags. Add sugar; stir to dissolve.
In a freezer container, stir together tea mixture, remaining 6 cups water, lemonade concentrate, orange juice concentrate, and bourbon. Cover and freeze 8 hours or until firm.
Let stand 10 minutes or until easy to scoop. Fill rocks glasses half full with scoops of slush. Top with ginger ale. Garnish with cherries and/or orange slices.