A Summer inspired blend, with fruits and flowers, creates a delicate sweet tea.
White Peony, lemongrass, swiss blue cornflowers, pear, raspberry pieces, sour cherries, strawberry pieces, rhubarb, lemon peel and pineapple pieces.
Brew 1 teaspoon to 1 cup of 80 degree water and infuse for 5 - 8 minutes. Remove leaves and reuse 2 - 3 times.
