A vibrant, invigorating blend of dried tropical and other fruit such as papaya, mango, apple, pomegranate and orange, mixed with hibiscus blossoms to produce a bright-fuchsia-tinted brew that is easy on the tongue. The sweet-and-sour aromas prevail and are a perfect complement whether the tea is enjoyed hot or cold.
Thanks to the enzyme papain it contains, papaya is widely used by the Native Americans and Caribbean people in their marinades. Ripe papaya is a welcome addition in any fruit salad.
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.