In a medium saucepan over medium high heat, bring 2 cups of water to a boil. Turn off the heat. Add the spearmint, lemon balm and chamomile teas. Stir to moisten, cover and steep for 10 minutes. Strain. Return the tea to the saucepan. Add the ginger and simmer over medium heat until reduced by half. Strain out the ginger, reserving the tea (you should have 1 cup of tea remaining. If not, add water to yield 1 cup).
Add the tea back into the saucepan with the sugar and honey. Over medium heat, stir until the sugar and honey are melted. Continue to cook the sugar, stirring as the mixture bubbles, until a candy thermometer reads 250 degrees, or until a dark amber color is achieved. Vigorously stir the hot sugar until smooth. Add in the lemon zest and stir to incorporate. Working quickly, pour the candy into a heat-safe liquid measuring cup and then pour into a silicone candy mold.
Set aside at room temperature for 20 minutes until hardened.
In a small bowl, combine the powdered sugar with the remaining 1 teaspoon of ground spearmint.
Roll or dust the candies in the mint-powdered sugar.