Deep red in the cup and unmistakably tart on the first sip, thanks to a strong hibiscus base rounded out by apple pieces, rosehip shells and citrus peel. Raspberry pieces carry the fruit through the middle, and natural flavouring pulls the whole thing sweeter, so what starts sharp finishes with a refreshing, faintly sweet aftertaste. No tea leaf at all here — this is a fruit and herbal tisane, caffeine-free, so it works as an evening cup or any time you want to skip the caffeine without reaching for something sugary.
Fruit tisanes like this one have a longer history than their recent popularity suggests, going back millennia, though their modern profile owes a lot to America: when tea became politically fraught after the Boston Tea Party, colonists turned to brewing local fruits and herbs instead, and that habit fed into the fruit and herbal tea tradition still popular today. Tea & Coffee packs this blend fresh to order.
Steep it in freshly boiled water for 8 to 10 minutes — longer than a black tea, since there's no delicate leaf to scorch, and the extra time draws more colour and tartness out of the hibiscus and rosehip. It holds up hot or cold: brew it as a warming cup through the colder months, or let it cool and pour it over ice in summer, since the tartness and berry sweetness both carry well when chilled. Serve it without milk or other additions to taste the fruit clearly.
