Bring water to a boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes.
Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)
Fill 8 wineglasses with ice. Pour tea mixture over. Dip the rims into sugar before pouring the tea. Garnish with cinnamon sticks and ginger rounds.