Prep the peaches: Wash, pit, and slice the peaches. No need to peel unless you prefer a clearer look. Set aside a few slices for garnish.

Make a quick peach mash: In a heatproof bowl, lightly mash most of the peach slices with a spoon to release juices. You want a chunky mash, not a puree.

Heat the water: Bring 4 cups of filtered water to just below a boil. Aim for about 200°F/93°C for black tea or 175–185°F/80–85°C for green tea.

Add tea and aromatics: Place the loose-leaf tea in a teapot or infuser. If using, add a small pinch of dried lavender (or use jasmine tea instead of plain green tea for a floral note). Keep the floral addition light to avoid a soapy taste.

Steep with peaches: Pour the hot water over the tea and add the mashed peaches to the pot. Steep 3–4 minutes for black tea or 2–3 minutes for green tea. Taste at the low end and stop steeping as soon as the flavor is balanced.

Strain: Strain the tea through a fine-mesh sieve to remove leaves and peach pulp. Press gently on the fruit to extract flavorful juices, but don’t force it or you’ll release excess sediment.

Sweeten and finish: While warm, stir in honey or sugar to taste. Add lemon juice for brightness and a few drops of vanilla extract if you like a soft, creamy aroma.

Serve hot or cold: For hot tea, pour into cups and garnish with a peach slice or mint. For iced tea, let it cool to room temperature, then chill and serve over plenty of ice.

Adjust to taste: If it’s too strong, dilute with cold water or ice. If it’s too light, add a splash of peach nectar or steep another small batch of tea to blend in.