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Peach Ice Cream Fruit and Herb Loose Leaf Tea

Regular price $7.45

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K
Kaitlyn
Peachy!

Smells so peachy when brewed! I had it hot. Brews pink which I loved. I know it's tempting to add milk because it's peaches and cream but don't lol teas with hibiscus will slightly curdle milk and make it unappetizing. It's good enough without it!

CUP CHARACTERISTICS: Delicious smooth and lightly sweet peach notes are in abundance. Lightly fresh hibiscus finish.
INGREDIENTS: Apple + Hibiscus + Rosehip + Peach pieces, Camomile petals. Natural flavors (organic compliant).
INGREDIENTS FROM: Turkey / Chile / Egypt / China
GRADE(S): Grade #1 herb and fruit pieces

CAFFEINE LEVEL: None - Caffeine Free Herb and Fruit
KOSHER: Yes
VEGETARIAN: Yes
VEGAN: Yes
INFUSION: Red to pale orange
INFORMATION:

Sultry, sweet and bursting with summertime flavor, when the temperature climbs, there's nothing more beguiling than a bowl of homemade peach ice cream. Evidently, people have felt this way for years. According to The Virginia Housewife, an 1824 cookbook by Mary Randolph, the recipe for this peachy delight (known at the time as Peach Cream) went as follows:

"Get some fine soft peaches, perfectly ripe, peel them, take out the stones, and put them in a China bowl; sprinkle some sugar on and chop them very small, with a silver spoon; if the peaches be sufficiently ripe, they will become a smooth pulp; add as much cream or rich milk as you have peaches; put more sugar and freeze it."

Can you say, "yum"? We certainly can, which is why we concocted this exceptional herb and fruit blend to capture the character of Mary Randolph's original recipe. A sumptuous mix of dried peaches, apples and assorted flowers, each sip is like a loving spoonful of chilled peachy cream. We love this one served hot to alongside real peach ice cream, or sweetened and poured over ice with a slice of peach as garnish. Either way, this one has "more please" written all over it.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 2 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes according to taste (the longer the steeping time the stronger the tea).
ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):
Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend. Steep for 5-10 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.