Steep black tea bags in 6 cups of water for 3-5 minutes.

Remove tea bags and allow the tea to cool. When cool, place the tea in a serving pitcher.

In a deep pan on the stovetop combine sugar, 3 cups of water, and peach puree.

Cook on med-high heat until sugar is dissolved and the mixture begins to thicken slightly.

Remove from heat and strain out puree pulp from syrup and allow syrup to cool.

To combine, pour the syrup into the tea and stir well. Add fresh peach slices into the pitcher and place in the refrigerator until chilled.

To use syrup separately, chill tea with peach slices and peach syrup in separate serving containers, and when ready, add the desired amount of syrup to individual tea glasses.

Be sure to serve tea over ice and garnish with mint.