Bring 2 cups of water to 100 degrees Celsius and steep black tea bags for 5 minutes before removing bags to prevent tannin over-extraction.

In a small saucepan, combine the peaches, raspberries, sugar, and 0.5 cup of water over medium heat.

Simmer the fruit mixture for 10 minutes until the fruit softens and the liquid achieves a syrupy consistency.

Strain the fruit mixture through a fine-mesh sieve into a container, pressing firmly to extract all juice while discarding the pulp and seeds.

In a large pitcher, combine the brewed tea, the fruit syrup, lemon juice, and the remaining 1.5 cups of cold water.

Whisk the mixture thoroughly and refrigerate for at least 60 minutes to stabilize the temperature and integrate the flavors.

Serve the chilled tea over ice in glasses, garnished with fresh mint leaves.