Peel the peaches using a peeler, then slice them in half to remove the pits. Gently tear the peaches to check their ripeness—ripe peaches should yield slightly and smell sweet.
Brew the black tea until strong and aromatic, then pour it into a pitcher and let it cool slightly. Stir in honey while the tea is warm, allowing it to dissolve completely.
Add the bourbon to the warm tea, then stir well to combine, releasing a warm, malty aroma. Chill the mixture in the refrigerator for at least 30 minutes or until cold.
Place the peeled peaches into the pitcher with the tea-bourbon mixture, gently sinking them so they soak up the liquid. Add a squeeze of lemon juice for brightness.
Tear fresh mint leaves and add them to the pitcher for a burst of cooling aroma. Stir everything gently to combine all the flavors.
Fill glasses with plenty of ice cubes, then pour the chilled peach tea bourbon mixture over the ice, allowing the peaches to sink and the drink to become beautifully chilled.
Garnish each glass with a sprig of fresh mint or a slice of peach for a colorful, inviting presentation. Serve immediately and enjoy the refreshing, fruity punch.
