Lightly crush the cardamom pods to release the seeds and aromatic oils.

Bring 4 cups of cold water to a rolling boil in a kettle.

Pour the boiling water into the saucepan and add crushed cardamom, cloves, cinnamon stick, and ginger; stir and let sit for 1 minute.

Add the loose black tea and stir to ensure full contact with the spiced water.

Cover, reduce heat to medium-low, and simmer gently for 5 to 7 minutes until deep amber color is reached.

Check color at 5 minutes and extend steeping by 1–2 minutes if a stronger brew is desired.

Strain the tea through a fine mesh sieve into a serving pitcher, discarding leaves and spices.

Stir in honey to taste and add a pinch of black pepper if using, then pour into small glasses and garnish with mint leaves.