In a large saucepan, bring 8 cups cold water and the ginger to a boil. Remove from heat, add tea bags and steep 5 to 7 minutes. Strain three-quarters of the tea into a large ice-filled pitcher. Strain remaining tea into a blender; add peaches and honey. Puree and add to pitcher; stir to combine. Divide among 8 tall, ice-filled glasses; garnish with mint sprigs.