Heat the 1.65 litres of water to 75–80°C — do not allow it to boil. Green tea brewed above this range extracts harsh, bitter catechin compounds that cannot be corrected by fresh fruit or honey afterward, and the margin for error here is considerably tighter than with black tea. If you don't have a thermometer, bring the water to a full boil and let it rest uncovered for 4–5 minutes before brewing — this reliably brings the temperature down into the correct range.

Add the green tea bags and steep for 2–3 minutes maximum. This window is strict because green tea's bitter compounds extract on a steep curve, and even a short delay past the correct endpoint produces a noticeably harsher result. Remove the bags gently without squeezing, since squeezing forces out the most concentrated, bitter fraction held inside them. Let the tea cool to lukewarm before continuing.

While the tea is still warm, stir in 2 tablespoons of mild honey until fully dissolved, taking advantage of the warmth for even integration. Taste carefully and add up to 1 additional tablespoon only if needed — the tea should be lightly sweetened, not sweet, since the peaches will contribute their own natural sugar during the infusion. Let the tea cool fully to room temperature before adding the fruit.

Pit the peaches and slice them into thin wedges, leaving the skin on, since a meaningful portion of the fruit's aroma sits closest to the peel. Leave most of the slices intact so they release their juice and fragrance gradually throughout the infusion, but lightly crush about one-quarter of the total slices between your fingers or with the back of a spoon to release immediate juice and aroma into the liquid. Do not cook or fully mash the fruit at any point — the goal is fresh peach aroma and clarity, not purée.

Add the prepared peach slices to the completely cooled tea. Refrigerate and allow the infusion to develop for 30–45 minutes, checking at the 30-minute mark. You're looking for a tea that smells clearly and freshly of peach, with the colour very lightly tinted — green tea's lighter body allows the fruit's fragrance to register more quickly than it does against black tea's stronger tannin backbone, which is why this window runs somewhat shorter.

Remove the peaches promptly once the desired aroma has developed, since leaving the fruit in beyond this point causes the tea to turn muddy and the fruit flavour itself to dull rather than intensify. Continue chilling the strained tea for 1–2 hours until it's fully cold and the flavours have settled into a cohesive, balanced character.

Fill glasses with ice. Pour over the chilled peach green iced tea and garnish with fresh peach slices if desired. Serve cold, clean, lightly fruity, and not overly sweet.