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2018 Global Tea Championship Gold Medal Winner!

This award-winning blend of naturally caffeine–free South African red rooibos, orange, and creamy vanilla is herbal bliss! This herbal tea combines rooibos, orange peel, hibiscus, rosehips, apples, safflowers, rose petals, vanilla, and citrus flavors. It brews into a dark red liquor with a naturally sweet, creamy taste and aroma, reminiscent of orange creamsicles and Orange Julius smoothies! Kids and adults both love this herbal tea, making it a great substitute for sugary juices and sodas, with no lack of flavor or thirst-quenching satisfaction. The health benefits of rooibos are numerous; it is full of antioxidants and healthy minerals such as calcium, potassium, magnesium, iron, zinc, copper, and fluoride.

Features:

  • South African rooibos herbal tea
  • A natural source of antioxidants & minerals
  • Great hot and iced!
  • 100% Naturally Caffeine-Free

Ingredients: red rooibos tea, orange peel, hibiscus, rosehips, rose petals, safflowers, natural orange & vanilla flavors

2 oz (approximately 25 servings)

All teas are packaged in stand-up, resealable pouches to maintain freshness. FDA approved. 

RECIPES:

Blood Orange Blush
INGREDIENTS: 2 tsp BLOOD ORANGE SMOOTHIE tea leaves (makes 1/2 cup tea concentrate); 2 tsp sugar, honey, or agave sweetener; 1/2 cup Gin; 1/2 cup Campari; 1 750-ml bottle chilled sparkling white wine, Champagne, Spumanti, or Prosecco.
PREPARATION: Make tea concentrate: 2 tsp BLOOD ORANGE SMOOTHIE tea leaves, steeped in boiling water for 6 minutes. Strain out tea leaves. Sweeten with 2 tsp sugar, honey, or agave. Chill tea concentrate in refrigerator. Combine chilled tea concentrate with Gin and Campari. Divide tea/liquor mix amongst 8 champagne flutes. Top off the flutes with chilled sparkling wine of choice. Makes: 8 champagne flutes.

Blood Orange Granita
INGREDIENTS: 2 cups water; 2 TBS BLOOD ORANGE SMOOTHIE tea leaves; 1/2 cup sugar; 2 TBS Grand Marnier, optional; 1 tsp orange or lemon zest. 
PREPARATION: Boil water, steep tea leaves and sugar for 10 minutes, for maximum flavor. Strain out the tea leaves. Let cool completely. Stir in Grand Marnier (optional) and citrus zest, then refrigerate until cold. Process in an ice cream maker until slushy, but not frozen completely. Serve immediately. Serves: 4.