Apricot rarely needs dressing up: this blend leans on real fruit and petals to do the work, with apple pieces, rosehip peel, apricot kernel, marigold blossoms and safflower behind the natural flavouring. The cup runs a vibrant, light orange and carries an aroma that's sweet and fruity with a tart edge underneath — lemon and orange brightness alongside orange and dried-fruit richness, with date and apple rounding things out.
It's worth being precise about what this is. Nothing here comes from Camellia sinensis, the plant behind black, green, white and oolong tea, so strictly speaking this is a tisane rather than a tea, even though "fruit tea" is the term that stuck. Fruit and herbal infusions like this one aren't a modern invention either — most accounts put them earlier than tea proper, which itself stretches back some 5,000 years.
Tea & Coffee packs it fresh to order. Brew with freshly boiled water for 5 to 10 minutes. Some drinkers add honey or lemon, but it holds its own without anything added, since the fruit already carries plenty of sweetness and body. Herbal blends like this generally offer less in the way of health benefits than true teas, though infusions of this kind have long been drunk simply as a way to pause and unwind with a warm cup.
