In a medium saucepan, combine one cup of organic cane sugar and one cup of filtered water. Add two sliced ripe peaches and bring to a boil over medium heat.

Once boiling, reduce heat and let simmer for 25-30 minutes until the peaches soften and the syrup thickens.

While the syrup simmers, bring 8 cups of filtered water to a boil in a separate pot. Add loose leaf black tea and steep for 4-5 minutes.

Remove tea leaves or strain the tea to prevent bitterness.

Once the peach syrup has cooled, strain it through a fine mesh sieve. Press the peaches gently to extract syrup.

In a large pitcher, combine the brewed tea with the peach syrup. Stir to mix.

Serve over ice-filled glasses, adjusting syrup to taste. Garnish with fresh peach slices or mint.