Add 1 cup of water to a pan and bring to a boil. Low the heat to a simmer and add the sugar. Stir until the sugar is fully dissolved. 

Add 4 of the chopped peaches (reserve the final peach for serving) and cook until soft, about 8 minutes. Remove from the heat, mash the peaches with a fork, and leave it to infuse for 1 hour.

Strain the juice through a fine sieve, pressing to release all the juice.

Heat 3 cups of water in a kettle.

Put the tea bags in a heat-resistent pitcher and pour over the hot water. Steep for 5 minutes. Then remove the teabags and discard.

Add 4 more cups of cold water and allow the tea to cool completely. When ready to serve, pour in the peach simple syrup, stir week, and serve over ice with slices of fresh peach.