Using the back of a spoon, crush mint leaves with sugar and lemon juice in a small bowl; set aside.

In a 1 1/2 quart pan or tea kettle, over high heat, bring cold water to a boil. Pour over tea bags and mint mixture in heat-proof pitcher or container; stir briefly. Allow to steep 4-5 minutes or until desired strength.

Strain tea into another container and add peach nectar; cool.

To serve, pour into ice-filled glasses. Garnish with peach wedge and mint sprig, if desired.