Make a quick peach syrup. Slice peaches (no need to peel unless you prefer). In a small pot, combine peaches, 1 cup water, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Cook 8–10 minutes until the peaches are soft and the liquid is peachy and fragrant.

Mash and strain. Lightly mash the softened peaches with a spoon to release more juice. Strain through a fine sieve into a bowl or pitcher, pressing on the fruit. Discard or save the fruit for yogurt or oatmeal. Let the syrup cool slightly.

Brew strong tea. While the syrup cooks, bring 4 cups of water just to a boil. Remove from heat, add tea bags, and cover. Steep 5–7 minutes for black tea. Remove tea bags (don’t squeeze too hard to avoid bitterness).

Combine. In a large pitcher, stir together the warm tea and peach syrup. Add 2–3 cups cold water to taste. Stir in lemon juice. Adjust sweetness by adding more syrup or a little sugar while the mixture is still warm so it dissolves.

Chill. Refrigerate for at least 1–2 hours until very cold. Flavor improves as it rests.

Serve. Fill glasses with ice. Pour the iced tea over and garnish with peach slices or mint if you like. For a lighter, bubbly version, top each glass with a splash of sparkling water.

Final tweaks. Taste before serving. If it’s too strong, add cold water. If it needs brightness, add a little more lemon. If it’s flat, a pinch of salt can make the flavors pop.