Prepare the peaches: Chop three of the peaches into rough 2cm chunks. Slice the remaining peach into thin wedges for garnish later. The chunks should look juicy and slightly golden at the edges.

Simmer the peach chunks: Place the chopped peaches and 500ml of water in a medium saucepan. Bring to a gentle boil over medium-high heat — you’ll see small bubbles breaking the surface and the water will turn a pale coral colour. Reduce the heat to low and simmer for 10 minutes, until the peach pieces are tender and easily pierced with a fork, and the liquid smells intensely fruity.

Muddle and steep: Remove the pan from the heat. Using a potato masher or the back of a wooden spoon, gently mash the peach chunks until the flesh breaks down and the liquid becomes cloudy with pulp. Add the tea bags and let them steep for 5 minutes. The liquid will deepen to a warm amber hue as the tea infuses.

Strain the mixture: Place a fine-mesh sieve over a large heatproof jug or bowl. Pour the peach-tea mixture through the sieve, pressing on the solids with a spatula to extract every drop of liquid. Discard the solids. The strained liquid should be smooth and a rich, clear golden-orange colour.

Sweeten while warm: Stir the caster sugar into the warm peach tea until fully dissolved. You should no longer feel any gritty sugar crystals when you dip a clean finger into the liquid. Add the remaining 1 litre of cold water and the lemon juice. Stir well — the colour will lighten slightly, becoming a soft sunset shade.

Chill thoroughly: Transfer the jug to the refrigerator and chill for at least 1 hour, until the tea is completely cold. The liquid should feel refreshingly cool to the touch and smell purely of peaches and tea, with no residual warmth.

Serve over ice: Fill tall glasses with ice cubes. Pour the chilled peach tea over the ice, leaving a little room at the top. Garnish with the reserved peach wedges, a sprig of mint, and a lemon slice. Serve immediately — the first sip should be crisp, fruity, and deeply satisfying.