A fresh, springtime creation in which dried fruit play the leading role. The intense character of hibiscus, rose hip and raspberry lends a certain tanginess and balanced tartness that is softened by the sweet notes of apple, orange peel and mulberry leaves. A deep red liquor that leaves you feeling invigorated.
Hibiscus, an ornamental plant originating from countries in eastern Asia, is widely used in the preparation of liqueurs and other beverages. It is also often used in many nations’ traditional medicine.
Prepare your cold tea correctly
Cold water method
• Fill a 1-litre jug with room-temperature water.
• Put 5 rounded teaspoons of tealeaves into a paper filter.
• Submerge the filter in the water and let steep 30 minutes for green tea, 45 minutes for black tea and 60 minutes for herbal and fruit teas.
• Remove the filter, top up with ice cubes and serve. Can be kept for 1-2 days in the refrigerator.
Hot water method
• Put 7 teaspoons of tea in 250 ml hot water and let steep for 4-5 minutes for black tea, 2-3 minutes for green tea, or 8-10 minutes for herbal and fruit teas.
• Add 2-4 tablespoons of sugar (optional).
• Pour this brew into a 1-litre pitcher filled with ice cubes, and add 2-3 slices of lemon.