I'm not usually a fan of fruity teas, but I'm starting to get really REALLY fond of homemade hibiscus tea.
7-10 grams of dried hibiscus flower per 3 cups of boiling water. I find it helps a great deal to either start with the chopped/shredded hibiscus like Whole Foods sells, or buy whole dried flowers and crunch 'em. You don't have to go nuts chopping into itty bitty pieces, by hand just to snap most of the petals off base will do.
I add about 1-2 teaspoons of sugar or honey for each cup of water. This is very much a "to taste" thing. Don't go overboard with the sugar or your tastebuds will start thinking "fruit punch".
Steep 5-10 minutes, to taste, it should be quite strong. Pour out the tea/filter out the flower-parts (which usually sink, making filters not-needed).
That 7-10 grams:3 cups, and the 5-10 minutes steep, gives a very strong brew. I like it that way because I pour it over a lot of ice, so I want it strong to be able to handle the dilution.
You might want to try a classic earl grey with real bigmont. I get mine from Apollo teas because they are dead cheap for the quality. The superior earl grey takes really nicely to icing.
Orange spice type blends often go over well in the fall.
You might also like teas made by blending brewed tea with fruit jucies
This is about what I was going to say. Earl Grey makes very good iced tea. Constant Comment is a good orange spice, but finding it loose is difficult these days and the bags use ridiculous amounts of packaging. Celestial Seasonings' mandarin orange spice is non-tea that doesn't have the aftertaste most of their products have.
I second a recommendation for Apollo Tea. They have many different fruit flavors and it is all real fruit, not oils - if you get a tea with, say, peach, there will by a pieces of a dry peach in the tea.
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7-10 grams of dried hibiscus flower per 3 cups of boiling water. I find it helps a great deal to either start with the chopped/shredded hibiscus like Whole Foods sells, or buy whole dried flowers and crunch 'em. You don't have to go nuts chopping into itty bitty pieces, by hand just to snap most of the petals off base will do.
I add about 1-2 teaspoons of sugar or honey for each cup of water. This is very much a "to taste" thing. Don't go overboard with the sugar or your tastebuds will start thinking "fruit punch".
Steep 5-10 minutes, to taste, it should be quite strong. Pour out the tea/filter out the flower-parts (which usually sink, making filters not-needed).
That 7-10 grams:3 cups, and the 5-10 minutes steep, gives a very strong brew. I like it that way because I pour it over a lot of ice, so I want it strong to be able to handle the dilution.
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Orange spice type blends often go over well in the fall.
You might also like teas made by blending brewed tea with fruit jucies
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