Wash, peel, and chop or roughly grate the ginger and place it in a tea ball, muslin/cheesecloth sachet, or add it loose (and strain the tea after brewing).

Measure out the tea leaves into an infuser (or strain after brewing), or count out your tea bags.

If you want to add peach leaves, you can add them loose and strain them out, put them in a tea ball, or tie them in cheesecloth, muslin, or a clean heat-resistant nylon mesh bag (the kind used in brewing, or for making nut or oat milks).

Place the tea and ginger into a heat-resistant brewing container. I use a half-gallon mason jar, but you can use a gallon jar for a double batch, or a large non-reactive (stainless, glass, or enameled) pot with a lid.

Boil a kettle or pot of water, turn off the heat, and let it cool for about one minute.

Pour the hot water over the tea and ginger and let steep for at least 3-5 minutes. Cover with a lid to keep the heat in (and keep out anything else).

You can leave the mixture longer if you want a stronger brew, but don't leave the tea leaves in too long or it can over-steep the tannins and make a bitter brew.

You can leave the ginger and peach leaves in the mixture until it cools for stronger tea, or strain and remove all together.

Let the tea cool until it is cool enough to handle the jar safely (unless you used loose-leaf tea and want a lighter flavor, then use hot pads and strain carefully!).

Either remove your tea bags or infusers, or carefully strain your tea mixture by pouring it through a fine sieve or mesh.

Discard the tea leaves and ginger in your compost (or trash).

Add the peach juice to your freshly brewed ginger black tea.

Let the tea cool a bit if you strained it hot, then put it into the refrigerator.

Chill until ice cold! This will vary, but could take several hours.