Steep the 3 bags of tea in 3 cups of hot water for 8 minutes. Remove and discard the bags and chill the tea in the fridge.
Peel and segment the grapefruit; discard the peel. Fill a pitcher with 1 cup of water. Add the grapefruit, lemon, candied ginger, and mint. Using a muddler (or wooden spoon), crush the ingredients. Add the hibiscus tea and fill the rest of the pitcher with water. Refrigerate.