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.
In a small saucepan, combine the peach slices, sugar, and water. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, just until the peaches soften and release their aroma. Do not reduce aggressively or let it turn jammy. Remove from heat.
Strain the syrup through a fine-mesh sieve into a bowl or measuring jug. Do not press the solids. Discard the peaches and let the syrup cool completely.
While the tea is still slightly warm, stir in 120–160 ml of the cooled peach syrup. Taste and adjust cautiously — the drink should be softly fruity, not sweet.
Rinse the verbena leaves and gently clap them between your hands to release aroma. Do not chop or crush — verbena is delicate and turns soapy fast.
Add the verbena leaves to the cooled tea. Refrigerate and let infuse for 8–12 minutes only, just until a clear lemon-floral aroma develops. Remove the verbena promptly to avoid bitterness.
Add the strip of lemon peel and let infuse for 5 minutes, then remove. This step adds fragrance only — no extra acidity.
Continue chilling the tea for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled verbena peach iced black tea, and garnish with fresh verbena leaves, peach slices, and a twist of lemon peel.
