Burgundy in the cup and dark at the edges, this raspberry and hibiscus blend owes more to history than its bright colour suggests. Fruit infusions like this one get treated as a modern trend, but people have been steeping fruit for thousands of years, likely longer than tea itself has existed, well before the old legend of Shennong's discovery of the tea plant. Centuries later, fruit and herbal infusions had a real moment during the American Revolution: once the Boston Tea Party in 1773 cut off British tea imports, colonists turned to alternatives such as peppermint, camomile and fruit blends to keep their kettles busy, with peppermint and camomile becoming particularly prized during that stretch.
This particular mix combines dried raspberry pieces with apple, hibiscus, rosehips and a natural lemon flavouring, and the cup reflects that directly: rich and sweet, with a fruity core and a tartness running underneath from the hibiscus and rosehips. Tea & Coffee packs it fresh to order to keep the fruit pieces at their best, which matters with a blend this dependent on real dried fruit rather than flavouring alone.
Like most fruit tisanes, it is entirely caffeine-free, which makes it a straightforward way to cut back on caffeine without giving up a hot or iced cup during the day. It suits any season rather than one in particular: steep it for a warming mug in the colder months, or let it cool for an iced version when it's warm out. No milk or sweetener is needed. Fruit infusions such as this one have long been drunk as a way to unwind, treated as a small ritual for taking the edge off a stressful day, even if they don't carry the same reputation for health benefits as tea made from the true tea plant.
To brew, use freshly boiled water and infuse for five to ten minutes.