Peel lemons and oranges, leaving behind as much pith as possible.
Scrape off any pith that remains on the lemon and orange peels.
Combine sugar and citrus peels in a food processor and pulse until the sugar looks wet and tinted orange, about 10-20 short pulses.
Bring water to a boil in a small sauce pot.
Once boiling, remove from heat and add green tea.
Cover pot and let tea steep 3 minutes.
Add sugar mixture to tea and stir until sugar melts.
Strain sugar syrup through a very fine mesh sieve.
Juice lemons and oranges and place in a pitcher or large bowl.
Add in sugar syrup, whiskey and applejack.
Cover and refrigerate until cold.
Serve in a small punch bowl with large ice cubes or an ice ring.