- Bring 4 cups of water to a boil in a saucepan. 
- Add the tea bags and grated ginger. Let steep for 10 minutes. 
- Remove the tea bags and strain the ginger if preferred. 
- Let the tea cool to room temperature. 
- Pour the cooled tea into a pitcher and stir in mango nectar. 
- Refrigerate for at least 1 hour. 
- Serve over ice with peach slices.