In a medium saucepan, combine 1 cup of organic cane sugar, 1 cup of water, and 2 sliced ripe peaches. Place the mixture over medium-high heat and bring it to a boil. Once boiling, reduce the heat to low and gently crush the peaches with a fork. Cover the saucepan and let it steep for 25-30 minutes.

In a separate pot, bring 8 cups of filtered water to a boil. Remove from heat and add 2-3 tablespoons of loose-leaf black tea, allowing it to steep for 4-5 minutes.

Carefully strain the peach syrup through a fine-mesh sieve into a bowl or jar to remove the peach solids. Allow the syrup to cool to room temperature.

In a large pitcher, combine the brewed black tea with the cooled peach syrup, adjusting the sweetness to your liking. Serve over ice.