This cherry tea blend is a fruity, floral loose leaf mix made with dried cherries, hibiscus flowers, rose hips, chamomile, and warming spices that brews beautifully hot or poured over ice.
It pairs beautifully alongside a slow morning breakfast or a plate of Sourdough Cherry Hand Pies with Freshly Milled Flour.
If you love cottage-style drinks, you might also enjoy Strawberry Tea Recipes | Black Tea & Green and Honey Lavender London Fog Latte Recipe: A Cozy Drink.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Chop the dried cherries finely – Smaller pieces infuse more evenly and prevent large chunks from overpowering a single cup. Aim for pieces no larger than a small raisin.
Lightly crush the rose hips before mixing – Rose hips have a tough outer shell that releases flavor more slowly than the other ingredients. A quick crush with the back of a spoon helps them keep pace with the rest of the blend.
Break the cinnamon stick into small pieces – Breaking it into 4 to 6 pieces distributes the warming spice more consistently through every scoop.
Adjust hibiscus to taste – Reduce to 2 teaspoons and add an extra teaspoon of dried cherries if you prefer a gentler, less tart cup.
Use filtered water for brewing – Tap water with strong mineral content can dull the floral and fruity notes. Filtered or spring water lets the hibiscus and cherry flavors come through clearly.
Watch the steep time – Hibiscus turns bitter past the 7 minute mark. Set a timer and pull the infuser out promptly for the brightest flavor.
Store in an airtight jar away from light – A dark pantry shelf in a sealed glass jar keeps this fresh for up to six months.
Cold brew for a smoother iced version – Cold brewing in the fridge for 6 to 12 hours pulls a mellower, rounder flavor that works beautifully over ice.
Instructions
- Chop the dried cherries. Chop the dried cherries into small pieces roughly the size of a raisin so they infuse evenly into every scoop of the finished blend.
- Crush the rose hips. Press firmly on the rose hips with the back of a spoon or use a mortar and pestle to lightly crack them open so they release their fruity flavor during steeping.
- Break the cinnamon stick. Break the cinnamon stick into 4 to 6 small pieces so the warming spice distributes evenly through the blend.
- Combine the dry ingredients. Add the chopped dried cherries, dried hibiscus flowers, rose hips, dried chamomile flowers, dried orange peel, broken cinnamon pieces, and black tea leaves or rooibos if using to a small bowl. Stir well until all ingredients are evenly distributed.
- Transfer to a storage jar. Pour the finished cherry hibiscus tea blend into a clean, dry, airtight glass jar with a secure lid. A half-pint mason jar holds one full batch with room to shake and scoop.
- Label and store. Label the jar with the blend name and date and store in a cool, dry place away from direct light and heat for up to six months.
- Brew a single cup. Scoop 1 to 2 teaspoons of the cherry hibiscus tea blend into a tea strainer or loose leaf infuser. Pour 8 ounces of water heated to 190°F over the blend and steep for 5 to 7 minutes until the water turns a deep ruby red.
- Serve hot or iced. Pour the strained hot tea into a cup and serve immediately while warm, or pour over a tall glass filled with ice for iced tea. Sweeten with honey or maple syrup if desired.
Gifting Ideas
Freezing & Storage
- Room temperature storage – Store the dry cherry hibiscus tea blend in an airtight glass jar with a secure lid in a cool, dry place away from direct light and heat. A pantry shelf or spice cabinet works well.
- Shelf life – The blend stays fresh for up to six months when stored properly. After six months the hibiscus and chamomile begin to lose their brightness and the flavor becomes noticeably duller.
- Keep moisture out – Always use a completely dry spoon when scooping from the jar. Any moisture introduced into the jar can cause the blend to clump and shortens the shelf life significantly.
- Brewed tea – Store leftover brewed cherry hibiscus tea in a sealed mason jar in the refrigerator for up to 3 days. The flavor stays bright and the color holds beautifully cold.
- Cold brew storage – Keep the tea in the fridge during the full steep and strain before storing. Use within 3 days for the best flavor and color.
- Freezing not recommended – Freezing the dry blend introduces moisture during thawing and dulls both the floral and fruity notes. The blend keeps well at room temperature for months.
- Gifting shelf life – Include a small tag noting the blend date so the recipient knows when it was made and can enjoy it at peak freshness within six months.
FAQ
Join The Community
Want More Cozy Recipes & Seasonal Inspiration?
Get cozy, from-scratch recipes, seasonal cottage living tips, and slow living inspiration delivered straight to your inbox.
More Drinks Recipes from the Cottage
Cherry Tea Blend
Equipment
- 1 Small Mixing Bowl
- 1 Half-pint mason jar (airtight)
- 1 Fine mesh strainer or loose leaf infuser
- 1 Kitchen scale
Ingredients
- 2 tablespoons dried cherries chopped, 20 grams
- 1 tablespoon dried hibiscus flowers 5 grams
- 2 teaspoons rose hips lightly crushed, 6 grams
- 1 teaspoon dried chamomile flowers 2 grams
- 1 teaspoon dried orange peel 2 grams
- 1 cinnamon stick broken into small pieces, 5 grams
- 1 teaspoon black tea leaves or rooibos tea optional, 2 grams
Instructions
- Chop the dried cherries – Chop the dried cherries into small pieces roughly the size of a raisin so they infuse evenly into every scoop of the finished blend.
- Crush the rose hips – Press firmly on the rose hips with the back of a spoon or use a mortar and pestle to lightly crack them open so they release their fruity flavor during steeping.
- Break the cinnamon stick – Break the cinnamon stick into 4 to 6 small pieces so the warming spice distributes evenly through the blend.
- Combine the dry ingredients – Add the chopped dried cherries, dried hibiscus flowers, rose hips, dried chamomile flowers, dried orange peel, broken cinnamon pieces, and black tea leaves or rooibos if using to a small bowl. Stir well until all ingredients are evenly distributed.
- Transfer to a storage jar – Pour the finished cherry hibiscus tea blend into a clean, dry, airtight glass jar with a secure lid. A half-pint mason jar holds one full batch with room to shake and scoop.
- Label and store – Label the jar with the blend name and date and store in a cool, dry place away from direct light and heat for up to six months.
- Brew a single cup – Scoop 1 to 2 teaspoons of the cherry hibiscus tea blend into a tea strainer or loose leaf infuser. Pour 8 ounces of water heated to 190°F over the blend and steep for 5 to 7 minutes until the water turns a deep ruby red.
- Serve hot or iced – Pour the strained hot tea into a cup and serve immediately while warm, or pour over a tall glass filled with ice for iced tea. Sweeten with honey or maple syrup if desired.
Notes
Nutrition
Did you make this recipe?
Rate it 5 “⭐️” below.
If you liked this recipe, I’d be so grateful if you would share it with others. Use the buttons below to share, comment, or connect.
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
