Chop apples. Wash apples thoroughly. Quarter and core the apples. They do not need to be peeled.

Add apples, sliced ginger, brown sugar, cinnamon sticks, peppercorns, and 10 cups of water to the cooking pot. Lock the lid into place and cook for 18 minutes at high pressure. When the timer beeps, release the steam manually. Remove the cooking pot insert and set on the counter to cool briefly.

Add apples, sliced ginger, brown sugar, peppercorns, and 10 cups of water to a stock pot. Cover and bring to a boil. Lower heat and simmer (covered) until the apples are soft and the cinnamon sticks have uncurled a little, about 30 minutes. Keep covered and steep for an additional 10 minutes, off the heat.

Place a pitcher or mason glass jar on the counter. Place a fine mesh sieve over the opening of the pitcher or jar, which will catch any debris. Pour the apple tea slowly and gently to ensure the apples and cinnamon sticks stay inside the cooking pot. Press the apples with the back of a large spoon to release the juices.

Cool completely at room temperature. Transfer and store in a pitcher or glass jar, tightly sealed.

Pour the Apple Tea into a cup. Enjoy hot, cold, or room temperature.