Combine the ginger, cinnamon, and water in a large saucepan. Bring to a simmer over high heat, then reduce to medium-low and simmer gently until the tea turns a rich red, 30 to 40 minutes. Add the sugar and continue to simmer for another 5 minutes or so, stirring occasionally, until the sugar is fully dissolved. Strain the tea through a coffee filter or layers of cheesecloth to remove any residue. Refrigerate until very cold. Enjoy chilled, with a few pine nuts and a slice of dried persimmon, or a handful of dried apricots or dates, if desired. The tea will keep for up to a week in the refrigerator.
