In a medium-sized saucepan, combine 1 cup of water, 1 cup of sugar, and 2-3 sliced peaches. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.

Reduce the heat to medium and let it simmer, pressing down on the cooked peaches after about 10 minutes to extract more flavor. Simmer for an additional 20 minutes.

Carefully strain the peach mixture through a fine mesh strainer into a clean jar or bowl, discarding the solid pieces. Let it cool to room temperature.

In a large pot, bring 6 cups of water to a rolling boil, remove from heat, and add 3 black tea bags. Allow to steep for 5 minutes.

Once steeped, remove the tea bags and mix the cooled peach syrup with the brewed tea in a pitcher. Cover and refrigerate for at least 24 hours.

When ready to serve, pour the peach tea over ice and garnish with fresh peach slices or mint.