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Make the peach syrup. Finely dice 2 of the peaches and combine them in a small saucepan with honey and 1 cup of the water. Bring the mixture to a boil, stirring to dissolve the honey and crush the peaches against the sides of the pot. Reduce heat and simmer for about 5 minutes to release the flavor and color of the peaches into the syrup. Then remove the syrup from heat and let it cool to room temperature. Once cooled, pour the peach syrup through a fine mesh strainer to remove the solids.
Make the tea. Meanwhile, fill a tea kettle or small saucepan with 4 cups of filtered water and bring to a boil. Remove from the heat and add the tea bags, then cover and steep for 8 minutes, until the water turns a dark amber.Then discard the tea bags. Let the tea cool to room temperature.
Mix and chill. Transfer the strained peach syrup and the tea to a large pitcher and add the remaining 3 cups filtered water. Slice the remaining peach into thin wedges. Reserve a few oflemon rounds and mint sprigs to dress up individual glasses, and add the peach slices and remaining citrus and mint to the pitcher. Refrigerate for at least 4 hours or overnight.
Garnish and serve. Fill glasses with ice and pour the tea over top. Add some citrus wheels, fresh mint leaves to each glass and serve.