First, peppermint gives the blend a spicy fresh profile. Next are the rose petals that weave a delectable floral character through the cup. Next up is ginger, whose heat adds a layer of vitality to the blend. Then there is the Osmanthus and Hibiscus, both flowers known for their pleasant aromas and inspiring flavors. Rounding out the blend are apple and almond, both packed with vitamins and protein and lastly, the mellow herbal character of South African Rooibos.
Hot tea brewing method:
Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 3-7 minutes. Pour into your cup; add milk and sugar to taste.
Iced tea brewing method:
(to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into
the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.