Make the peach syrup: In a small saucepan, combine peaches, 1/2 cup sugar, and 1/2 cup water. Bring to a gentle simmer over medium heat. Cook 8–10 minutes, stirring occasionally, until the peaches soften and the liquid turns peachy and slightly thick.

Mash and strain: Lightly mash the peaches with a spoon to release more juice. Strain through a fine mesh sieve into a bowl or measuring cup, pressing to extract syrup. Discard solids or save for topping yogurt. Stir in 1 tablespoon lemon juice. Set syrup aside to cool.

Steep the tea: Bring 4 cups of water just to a boil. Remove from heat and add tea bags. Steep 5–7 minutes for a smooth, full flavor. Don’t oversteep or it can turn bitter.

Sweeten the base: Remove tea bags and stir in 2–3 tablespoons sugar while the tea is warm, just enough to round out the tannins. This layers the sweetness so it doesn’t taste one-note.

Combine and chill: In a large pitcher, add the brewed tea, peach syrup, and 4 cups cold water. Taste and adjust with extra syrup or sugar if you prefer it sweeter. Chill at least 1 hour.

Serve: Fill glasses with ice. Pour the peach tea over ice and add a splash of lemon if you like it brighter. Garnish with mint or a peach slice.