In a large stockpot, bring 1½ cups water to a boil over high heat. Remove from heat, and add brown sugar, stirring until sugar is dissolved. Add tea bags, and let steep for 30 minutes. Discard tea bags.
Add remaining 2 cups water to tea, stirring well. Add peach slices and lemon juice, stirring well. Let mixture come to room temperature. Cover and refrigerate until cold, about 4 hours.
Just before serving, add ginger ale and vodka, stirring well. Serve over ice. Garnish with peach slices, if desired.
Notes
*We used Firefly Original Sweet Tea Vodka.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/spiked-sweet-peach-tea-recipe/