Combine 4 cups of filtered water with 1 cup of dried hibiscus flowers in a medium saucepan. Place over medium heat and bring to a gentle simmer for about 5 minutes.

Remove the saucepan from heat, cover it with a lid, and allow the hibiscus flowers to steep for 10 to 15 minutes.

Chop the large ripe peach into small cubes, about 1 cup, to help release the juices and sweetness.

Strain the tea through a fine mesh sieve into a large pitcher, pressing down on the hibiscus flowers to extract every drop of flavor.

Add the chopped peaches to the hibiscus tea in the pitcher and stir well to combine.

Sweeten the tea to your desired level by adding honey or sugar and stirring until completely dissolved.

Cool the tea slightly before serving hot or refrigerate for at least an hour for a refreshing iced treat.

Pour the finished tea into glasses, garnishing with a slice of peach or a sprig of mint if desired.