In a medium saucepan, combine ¾ cup of water, sliced fresh peaches, and monk fruit sweetener. Turn the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, and mash the peaches lightly. Simmer for 30 minutes until it thickens.

While the peach syrup simmers, boil 6 cups of water in a large pot. Once boiling, remove from heat and stir in the green tea bags. Let steep for 10 minutes, then cool to room temperature.

Strain the peach syrup over a bowl using a fine mesh strainer, pressing down on the pulp to extract as much syrup as possible. Discard solids.

In a large pitcher, combine the chilled green tea with the strained peach syrup. Stir well and serve over ice. Garnish with peach slices or mint if desired.