- ½ Cup of loose black tea or 12 tea bags
- 4 fresh, ripe peaches
- 12 Cups of water, divided
- 1/8 Teaspoon baking soda
- 1 Cup of sugar
Pit, peel, and slice three of the peaches, then purée them. Push the pulp through a strainer. Set aside.
Place the tea, baking soda, and sugar in a heatproof container and add six cups boiling water. Let the tea steep six minutes, then strain and discard the tea leaves or remove tea bags.
Fill a pitcher partway with ice, then pour in strained purée and the remaining six cups of water. Pour in tea, stirring with a long-handled wooden spoon to combine.
Slice the remaining peach and float in glasses filled partway with ice. Pour tea and serve.