Step 1To poach the prunes, combine one-fourth cup of the sugar with 1 cup of water in a small saucepan, add the tea bags and bring to a gentle simmer, stirring so the sugar dissolves. Add the prunes and continue to gently simmer for about 10 minutes until the prunes are tender. If your prunes are large or quite dry, they make take longer. If necessary, add a bit more water to keep them covered.
Step 2Once the prunes are tender, remove from the heat and allow the mixture to cool to room temperature. Remove the tea bags and gently squeeze them to extract additional flavor before discarding them. Set aside the prunes (with their liquid).
Step 3To glaze the kumquats, bring 1 cup of water, the remaining one-fourth cup sugar and the kumquats to a boil in a small saucepan.
Step 4Reduce the heat to a gentle boil and cook for about 10 minutes, keeping an eye on them during the last few minutes as the liquid reduces and becomes syrupy. Cool to room temperature.
Step 5Serve the prunes with a bit of their liquid in deep soup plates, with kumquats strewn over the top.