Cherry Tea Blend
This cherry tea blend combines dried cherries, hibiscus flowers, rose hips, chamomile, and warming spices into a fruity, floral loose leaf blend. Brew hot or cold brew overnight for a deep ruby iced tea.
Servings: 10 -12 servings
Calories: 12kcal
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
Chop 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.
Adjust hibiscus for tartness – If you prefer a gentler cup, reduce the dried hibiscus flowers to 2 teaspoons and add an extra teaspoon of dried cherries to compensate.
Watch the steep time – Hibiscus turns bitter past the 7 minute mark. Set a timer and pull the infuser out promptly for the brightest, cleanest flavor.
Cold brew for iced tea – Steep 4 tablespoons of the blend in 4 cups of cold water in the fridge for 6 to 12 hours, then strain and pour over ice for a smoother, mellower iced tea.
Nutrition
Serving: 1g | Calories: 12kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.1mg