Start by bringing 4 cups of water to a rolling boil in a saucepan over medium-high heat. Remove from heat and steep 4-5 bags of black tea in the water for about 5-7 minutes.

While the tea steeps, take 2 ripe peaches, peel them, and slice into thin wedges. In a small bowl, gently muddle 1 cup of fresh raspberries to release their juices.

Remove the tea bags and add sugar to taste, mixing until dissolved. Stir in the sliced peaches and muddled raspberries, letting them meld for about 5 minutes.

Allow the mixture to cool to room temperature for about 10 minutes. Strain into a pitcher using a fine mesh strainer. Transfer the pitcher to the refrigerator and let it chill for at least 1 hour.

Once chilled, prepare tall glasses filled with ice cubes. Pour the tea over the ice, about three-quarters full, and garnish with extra peach slices and whole raspberries.