Sunlit Summer

Hot Brewing Method:

• Bring filtered or freshly drawn cold water to a rolling boil. (212ºF)

• Place 2 slightly heaping teaspoons of loose tisane for each 7-9oz / 200-260ml of fluid volume in your 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 tisane).

 

Iced Tea Brewing Method (Individual Serving):

• Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required. 

• Using filtered or freshly drawn cold water, boil to 212ºF.

• Pour 6-7oz/170-200ml per serving over the herb & fruit blend. 

• Cover and let steep for 5-10 minutes. 

• Add hot tisane to a 12oz/375ml acrylic glass filled with ice, straining the tisane or removing the bags. 

• Not all of the tisane will fit, allowing for approximately an additional ½ serving. 

• Garnish and sweeten to taste. 

• A rule of thumb when preparing freshly brewed herb & fruit tisane is to increase the strength since it will be poured over ice and diluted.

 

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 to 212ºF.

• Pour 1¼ cups/315ml over the herb & fruit blend. 

• Steep for 5-10 minutes. 

• Quarter fill a serving pitcher with cold water. 

• Pour the tisane into your serving pitcher, straining the tisane 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 freshly brewed iced herb & fruit tisane is to increase the strength since it will be poured over ice and diluted with cold water.

*Natural Flavors (organic compliant)

Natural flavors allowed for use in certified organic foods are subject to a different, far more restrictive set of regulations. They cannot contain a long list of ingredients, including synthetic solvents, carriers, emulsifiers, or artificial preservatives. They must use non-petroleum-based solvents, cannot be irradiated, and cannot use flavor extracts derived from genetically engineered crops.