Bring 4 cups of filtered water to a rolling boil in a large pot. Once boiling, remove the pot from heat and steep 6 black tea bags for 5-7 minutes. Remove tea bags and stir in honey until fully dissolved.

Add 4 cups of cold water and 2 tablespoons of fresh lemon juice to the brewed tea and stir well.

Muddle half of the fresh raspberries in a separate bowl, then add them to the tea mixture along with remaining raspberries and sliced peaches.

Cover tea mixture and refrigerate for at least 2 hours.

To serve, fill tall glasses with ice cubes and pour the chilled tea over the ice. Garnish with additional peach slices and herb sprigs.