1. Cut the peaches in half, removing the stones, then finely slice them. Add to a large jug and gently muddle/smash (the end of a rolling pin works well) until a rough pulp forms.
2. Add the mint leaves, lemon peel, honey and tea bags.
3. Top up with 1 litre of cold water. Mix well, cover, then transfer to the fridge for a minimum of six hours and maximum of twelve.
4. When ready to serve, strain everything through a fine sieve. For the best result, pass through the sieve once and use the back of a ladle to squeeze all the liquid out and then pass a second time just using a your hand to tap the sieve until all the liquid passes through and a small amount of pulp remains. Divide between glasses filled with ice and garnish with an optional slice of peach and a sprig of mint.