Place tea bags in a small bowl. Bring 2 cups water to a boil; pour over tea bags. Cover and steep for 5 minutes. Discard tea bags. Transfer tea to a large pitcher; stir in the brandy, lemonade concentrate, juice concentrate and remaining water. Pour into a 4-qt. freezer container. Freeze overnight or until set.
For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; garnish as desired. Yield: 21 servings (about 4 quarts slush mix).