Brew and chill the tea (if you make it fresh). Use your preferred black tea or an aromatic blend (like peach black tea) and sweeten while warm. Cool completely in the fridge.
Combine liquids. Pour 6 cups of sweet tea into the pitcher. Add the entire bottle of white wine and stir gently to combine.
Add fruit. Toss in 2 cups raspberries and 2 cups sliced peaches. Stir lightly so the berries don’t get mushy.
Chill. Cover and chill for at least 1 hour — at this point you’ll already get a nice flavor. For deeper infusion, chill 8 hours or overnight.
Serve. Fill glasses with ice, pour sangria, and garnish with fresh mint or a peach slice. Enjoy promptly.
Pro tip: Scoop a few fruit pieces into each glass for a pretty presentation. The fruit will keep soaking up the tea-wine flavor, so it doubles as dessert.
