Toast cinnamon stick and coriander seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and beginning to crackle, about 4 minutes (go easy, you don't want to burn them).
Crush on a cutting board with the side of a chef’s knife or cleaver (or use mortar and pestle). Transfer to a large saucepan and add 4 cups water. Cook over medium-high heat until an instant-read thermometer registers 100°.
Add cilantro, rosemary, ginger, tea bags, honey, and vinegar to saucepan, stirring to dissolve honey. Reduce heat to low and let mixture steep until flavorful, 10–15 minutes.
Strain through a fine-mesh sieve into a quart jar or large heatproof glass measuring cup, using a ladle to extract as much liquid as possible.