Apricot Fruit Tea
Black tea supplies a rich foundation of full-bodied taste, while the real pieces of apricot nestle among the leaves and impart a natural sweetness to the dark red infusion making this the best apricot tea. Calendula petals, also known as marigolds, enhance the blend with the floral fragrance of springtime.
Ingredients: Black Tea, Apricot Pieces, Marigold Petals, Fruit Flavoring
Use 1 heaping TSP (3 g) of tea leaves per 6 oz of water. Bring water just to rolling boil (200-212 degrees F). Steep for 3-5 minutes. For a stronger brew, use more tea rather than more time, as steeping too long can result in a bitter tea.