Apple Crumble Fruit Tisane pairs baked apple and cinnamon with roasted, caramelised almond, the kind of cup that reads like dessert without being one. The blend is built from apple pieces, sliced almonds, cinnamon pieces and beetroot, plus natural flavouring, and the almonds carry a nutty, roasted note that leans toward coffee at the edges — an unusual pairing against the fruit and spice. In the cup it settles into a light blossom-pink liquor, and the flavour opens with sweet apple, moves through other fruity notes, then finishes on mild spice.
It's worth noting this isn't tea in the strict sense: there's no Camellia sinensis in it, which technically makes it a tisane rather than a tea, a distinction that applies to all fruit and herbal blends regardless of what they're called day to day. Fruit and herbal infusions like this one have a long history that predates regular tea drinking by some accounts, and they saw a surge in the 18th century, particularly in colonial America, where the shortage of British tea during the Revolutionary War pushed people toward home-grown alternatives — sometimes nicknamed "Freedom Teas." That tradition of brewing with whatever fruit, spice and herb are on hand is essentially what this blend continues.
Being caffeine-free, it's a reasonable option for an evening cup or for anyone avoiding caffeine altogether. Tea & Coffee packs it fresh to order at their Pluckley, Kent factory. To brew, use freshly boiled water and steep for 5 to 10 minutes; it's meant to be drunk on its own rather than dressed up with milk or sweetener.
