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A tropical-meets-berry fruit tea: tangy hibiscus with apple, papaya, currants, elderberries and freeze-dried strawberry and raspberry pieces.
Sweet and tangy, with red and yellow fruits that balance each other beautifully – and sunflower and cornflower petals that make it look like a holiday in a jar.
Naturally caffeine-free. Brilliant as an iced tea with fresh strawberries and mint.
How to prepare:
quantity: 1 teaspoon per cup
temperature: 100 C
brewing time: 10 to 12 minutes
Multiple infusion: could hold a second infusion
Food pairing: fresh fruit, especially berries, cheese platter (brie, camembert, cheddar), grilled chicken, dark chocolate, pastries.
🍓 Brew up something tropical! Turn Bora Bora into a vibrant summer drink with strawberries and mint — follow our fruity iced tea recipe on the Loose Leaf Journal - by TeaCups.
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Ingredients: hibiscus blossoms, apple pieces, papaya cubes (papaya, sugar), currants, elderberries, blackcurrants, flavouring, freeze-dried raspberry pieces, freeze-dried strawberry pieces, sunflower blossoms, blue cornflower blossoms.
Hibiscus gives the blend its deep red colour and gentle tang, while papaya, apple and currants add natural sweetness and the freeze-dried berries a burst of summer flavour.
Steep for 10–12 minutes in freshly boiled water, or brew double strength and pour over ice. Pairs with fresh berries, a cheese board or dark chocolate.