- 3 tea bags
- 4 fresh peaches (cut into slices)
- 4 cups water
- 2 tbsp sugar
How to make Peach Tea
The Ancient Romans referred to the peach as malum persicum "Persian apple", later becoming French pêche, whence the English peach.
Low-acid white-fleshed peaches are the most famous types in China, Japan, and neighboring Asian countries, while Europeans and North Americans have historically favored the acidic, yellow-fleshed cultivars