Set the teabags in a large clear glass container or pitcher and pour water over the top. Smash the ginger slightly with the hilt of knife and add it to the pitcher. Gently crush the rosemary and mint between your fingers and add it to the container as well. Cover the top with plastic wrap and set out in the sun to brew for at least one hour and up to three.

Remove herbs from the tea (you can reserve them to use as garnish in glasses if you like) and chill the tea in the fridge, or serve immediately over ice.