$15.00
We’ve paired a light airy green tea with coconut, pineapple, and marigold petals to create an elixir that’ll make you feel like you’re sipping a Piña Colada, beachside.
Ingredients: Green Tea, coconut, dried pineapple, marigold petals, and natural flavor.
Brewing Instructions: Brew 2-4 teaspoons/8 oz. of water at 175 degrees Fahrenheit allowing it to steep for 2 minutes for full flavor and benefits. When finished, simply pour over a cup of ice.
Size: 1.5 oz
Notes: Produced in a facility that handles tree nuts.
Size
TasteMatch starting point
Fruit & hibiscus
This is an herbal infusion, so start with the fruit & hibiscus recipe: freshly boiled water and a full steep. Follow the producer’s directions where they differ.
Tart, bright blends. Boiling water and a full steep; great iced.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: UK Food Standards Agency, UK Tea & Infusions Association
Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.
ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.
Core recipes, tea classification and general brewing
Japanese specialty tea preparation
Herbal and fruit infusion preparation
Boiling-water guidance for herbal and fruit infusions
Rooibos preparation
Standardized sensory evaluation and quality control
