Plumcot Farro Salad
In a small sauce pan stir together water and sugar for simple syrup. Heat syrup on a medium heat until simmering. Remove syrup from heat and add in 1/3 of the sliced peaches and 1 handful of mint leaves. Cover pot with a lid and steep syrup for 30 minutes. Drain syrup with a colander and set aside.
In a medium sauce pan heat 25 ounces of the water for tea. Bring water to a simmer and add in tea bags. Steam bags for 5 minutes and then discard the tea bags. In a large pitcher combine the rest of the water, concentrated tea, peach syrup, peach slices, and mint.
Stir well and refrigerate until chilled. Serve over ice. Do not add ice into the pitcher of tea or it will water the batch down.