In a medium-size saucepan, bring 4 cups of filtered water to a rolling boil. Add 4 raspberry leaf tea bags and steep for 15 minutes.

Remove the tea bags, squeeze to extract liquid, and pour the brewed tea into a pitcher to cool to room temperature.

In the same saucepan, combine 3 sliced organic peaches, 1.5 cups of water, and 1/4 cup of mild honey. Boil, then simmer for 7 minutes.

Strain the peach mixture through a fine mesh sieve into a bowl. Allow the syrup to cool for 15 minutes.

Pour the peach syrup into the brewed tea and stir until fully combined.

Fill glasses with ice and pour the tea mixture over. Garnish with peach slices or mint if desired.