Pour this one over ice and what lands in the glass is pale pink, light in body, with hibiscus doing most of the work on both colour and flavour. Hibiscus brings a tartness close to cranberry or pomegranate, and it's joined by rosehip, the fruit of the wild rose plant and a shrub that most likely traces back to northern Persia, which adds a similar tart edge and deepens the cup further. Apple pieces bring some of the fruit character, while mallow, safflowers, marigold and rose petals contribute more to colour and texture than to taste. Cornflowers are worth a mention on their own: the petals add a light floral note, and the plant's Latin name, Centaurea cyanus, nods to old legend, the centaur Chiron, said to have taught herb lore, and a devotee of the goddess Flora named Cyanus who was fond of the flower. Natural flavouring rounds things out, bringing citrus and a touch of passionfruit through the cup alongside that floral thread from the cornflowers and the rose petals.
This is a fruit tisane rather than a tea in the technical sense, since none of the ingredients come from the Camellia sinensis plant. That means no caffeine, so there's no need to count cups the way you might with black or green tea, and no reason not to keep a jug going through a hot afternoon.
Tea & Coffee packs this one fresh to order. To brew it, use about 2 teaspoons per person, pour freshly boiled water over just enough to cover the leaves, and steep for 8 to 10 minutes. Strain, then top up with cold water and ice, plus whatever fruit or garnish suits, to serve it properly iced. For a sweeter glass, stir in sugar or honey while the water is still hot, before it goes cold.
