Tropical fruity blend, perfect for summer iced tea.
Mouthwatering blend of sweet pineapple. creamy coconut, tangy hibiscus and fresh fruit. Add a drop of white rum and some ice and swing away on a hammock.
Brewing the best cup. One teaspoon per cup. Boiling water, then brew your infusion, 5+ mins, a little honey or sugar, without milk. Good for multiple infusions.
Real fruits, lots of flavour and caffeine free!
To make a litre of fruity iced tea, take six generous teaspoons of fruit infusion, add a litre of boiling water. Sweeten with honey or sugar if you fancy. Leave to cool and strain (and then chill in the fridge if you like).
Serve over ice adding slices of orange or lemon with a sprig of mint. Or try making a more concentrated infusion and top up with lemonade, or sparkling water. Why not try it with Perry for extra fizz.
If you don't drink it all - freeze in an ice cube tray to enjoy later or frozen on a stick, like a lolly.
Pineapple, Coconut, Orange, Apple pieces, Rose Hip, Hibiscus, Natural Flavour
Another one of Tugboat's fruity tea's that I just love chilled with a meal in the place of wine.