Directions 8 steps | 780 Minutes
Measure and prep all ingredients.
Make the peach syrup. In a large bowl, mix the sliced firm peaches and raw sugar.
Stir the peaches every once in a while until the sugar completely dissolves and release their natural juices, about 1-2 hours.
Transfer the peach slices and the syrup to an airtight container and store in the refrigerator. (See notes 5.)
Cold brew the tea. Using either a cold brew pitcher or in a glass jar, add the cold filtered water and the loose leaf tea. (See notes 6.
Let the tea steep in the refrigerator for 12-24 hours.
When ready, add 2-4 tablespoons of the peach syrup with the peaches to the bottom of two glasses. Fill with ice.
Use a fine-meshed filter to fill the glasses with the cold-brewed black tea. Garnish with fresh peach slices and mint. Enjoy!
- It is important to use firm peaches. Soft peaches will dissolve in the sugar instead of maintaining its shape like firm peaches.
- If firm peaches are unavailable, you can substitute firm nectarines.
- If raw sugar is not available, any type of sugar can be substituted. However, the substituted sugar must be the same weight as the peaches in a 1:1 ratio.
- Black tea can be substituted for oolong, green or white tea.
- The peach syrup will last about two weeks in the refrigerator. If stored in a sterilized container, the peach syrup will last much longer.
- Cold-brewed tea is smoother because it releases fewer tannins than tea brewed with hot water.