Peel the citrus and scrape off as much as you can of the white bitter part. I use a sharp knife and hold it at the very tip to scrape everything off easier. Once that's done, slice the peel into thin strips and place them on a cookie sheet lined with parchment paper.
Place in a preheated oven to 275-degrees for around 30 to 40 minutes. Once cooled they should be very dry and break easily.
In a resealable bag add the cinnamon sticks, nutmeg and cardamom. Cover it with a kitchen towel and give it several good whacks with a rolling pin or mallet. You want to break down the spices a bit.
Add all the remaining ingredients to the crushed spices and store in an airtight container until ready to use.
To steep, use your tea infuser, muslin sachets or just cheese cloths