Peach Paradise

Body: Medium Astringency: High (black tea base) Sweetness: High (from fruit flavors) Flavor Profile: Ripe peach 🍑, Tart cranberry, Orange brightness, Rose floral notes This is fruit salad but make it tea. The black tea provides structure and caffeine. The peach flavor brings sweet stone fruit character. Cranberry adds tart balance. Orange contributes citrus brightness. Rose petals add subtle floral elegance. It's a lot of flavors, but they work together instead of fighting. Hot, it's aromatic and warming. Iced, it's refreshing and fruit-forward.

🔴🔴🔴⚪⚪ Medium-High Black tea caffeine. About 40-70mg per cup. Morning-appropriate. Afternoon-friendly.

Base Tea: Black Tea Flavorings: Organic Cranberry, Peach, and Orange Flavors Additions: Red Rose Petals, Blue Cornflower Petals Flavored teas are only as good as their base tea and flavoring quality. This starts with solid black tea that can handle multiple fruit flavors. The organic flavorings (peach, cranberry, orange) are derived from actual fruit rather than synthesized. Rose petals add subtle floral depth. Cornflowers add color. It's designed to be a crowd-pleaser. Fruity enough to appeal to people who don't usually like tea. Complex enough to keep tea drinkers interested. Sweet enough to drink without sugar. Balanced enough that the flavors don't overwhelm the tea.

Hot Tea Amount: 2.5g per 12oz water Water: 195°F Time: 5 minutes Pro tip: 5 minutes is enough. Longer adds bitterness without adding more fruit flavor. Iced Tea Amount: 5g per 12oz water (double strength) Water: 195°F Time: 5-6 minutes, pour over ice Pro tip: Add fresh peach slices. It's not necessary but it looks nice. Quick Iced Brew Amount: 2.5g per 12oz cold water Time: Overnight in fridge (8-12 hours) Pro tip: Cold brewing reduces astringency and brings out fruit sweetness.

Why multiple fruit flavors? Single-fruit teas can taste one-dimensional. Combining peach (sweet, stone fruit), cranberry (tart, bright), and orange (citrus, aromatic) creates complexity. Each flavor supports the others instead of competing. The result is tea that tastes fruity but not simple. Rose + stone fruit: Rose and peach are a classic flavor pairing. Rose petals add floral depth that complements stone fruit sweetness without tasting perfumey. It's the same reason rose water shows up in Middle Eastern desserts with apricots and peaches. Hot vs iced: Hot brewing extracts more astringency (that dry mouthfeel from black tea). Cold brewing or iced brewing reduces astringency and emphasizes fruit sweetness. For maximum fruit flavor with minimal tea bitterness, brew strong and ice it or cold brew overnight.