Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
While the tea is still warm, stir in 2 Tbsp honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
Pit the peaches and slice them into thin wedges. Do not peel, cook, or mash the fruit — aroma is the goal, not sweetness.
Add the sliced peaches to the cooled tea. Refrigerate and let infuse for 20–30 minutes, just until a gentle peach aroma develops. Remove the peaches promptly to avoid muddiness or cooked flavors.
Continue chilling the tea for 1–2 hours until fully cold and balanced.
Fill glasses with ice, pour over the chilled peach iced tea, and garnish with fresh peach slices if desired.
