This tea found its way into my cup on one of those fake-out spring days. You know– it’s April and you’re mourning the fun of spring and are just itching for some green grass, chirping birds, and a pitcher of iced tea?
Except here in the Midwest– the birds have all flown south for the winter, the grass looks like the color of that “green smoothie” (yeah right) you tried to make this morning to bolster your winter blues– and you haven’t made a pitcher of iced tea in MONTHS because hello, it’s cold outside!
And then, you dig through your tea stash and find something fruity and light– maybe not to make iced (you prefer a 24 hour cold brew method, after all, and tea is needed posthaste), but makes such a tart and tangy, sweet and fruity hot cuppa that you’ll allow it?
That was TOTALLY this blend for me, friends. Something about the berry blend used here was just a liiiiittle more fun/interesting than your average herbal bear, too– it was tangy and tart, but not mouth-puckeringly so. The berry flavors were vibrant– a little reminiscent of a fruit-by-the-foot in-a-cup… just sans all that sugar.
In a few months, I bet this one will be DELIGHTFUL iced. Until then, though– pile on those warm winter clothes, hunker down in your cozy bed, get the kettle boiling, and serve it up hot.