In a small saucepan, steep the tea and mint in 2 cups boiling water, using a wooden spoon to gently mash the mint; let cool. Discard the tea bags and mint.
In a pitcher, combine the tea and lemonade, add Stevia to taste. Serve over ice and garnish with the mint sprigs.
4 bags hibiscus tea
2 cups fresh mint (plus sprigs for serving)
2 ½ cups prepared lemonade
Stevia to taste