In a medium saucepan, combine one cup of organic cane sugar, one cup of water, and two sliced ripe peaches. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat and continue stirring to help crush the peaches, releasing their juices and flavor. This should take about 5 minutes.

After boiling, remove the saucepan from heat and cover it. Allow the mixture to steep for 25 to 30 minutes off the heat to deepen the peach flavor.

While the syrup is steeping, brew your loose leaf black tea. In a separate heatproof container, bring four cups of filtered water to a near boil. Add 2 to 3 tablespoons of loose leaf black tea or 3 to 4 tea bags, and steep for 4 to 5 minutes.

Once the peach syrup has steeped, strain it through a fine mesh sieve into a bottle or jar. Press gently on the solids to extract as much syrup as possible.

In a large pitcher, combine the strained peach syrup with the brewed black tea. Stir gently to mix. Refrigerate for an hour or serve immediately over ice.

Pour the mixture into glasses filled with ice. Garnish each glass with extra peach slices.