In a medium saucepan over low to medium heat, soften the peaches with about 1/2 cup of water. Cook them until they are very soft. Lightly smash the fruit with a potato masher. Let the fruit purée cool. In a large saucepan or tea kettle, boil water. Add tea bags. Stir in the sugar to dissolve. Let steep for about 30 minutes. Let cool. Pour the peach purée and brewed tea into a 1-gallon pouring pitcher. Serve over ice and garnish with fresh mint.