Bring water to a boil in a small saucepan. Add tea bags, remove from heat and let steep for 15 minutes.
Meanwhile, peel and pit three of the peaches. (We used a vegetable peeler, but you can also use a knife to peel them). Toss the peeled peaches in a blender with the lemon juice and puree until smooth.
Cut the remaining peach into slices and combine in a pitcher with the peppermint tea, peach puree and ginger beer.
Fill two (or more) glasses with ice, pour in the punch and garnish with mint (optional).
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