$19.99
Cool heads prevail. Bright mint over smooth green tea, crisp hot or iced.
Green tea with bright mint and a clean finish. Crisp mint, smooth green tea, an easy daily drinker. Moroccan Mint pairs smooth green tea with bright mint for a cup that stays crisp without turning harsh. Hot, it drinks easy and calming. Iced, it comes out clean and refreshing. Sweeten it with a little honey or a quick squeeze of citrus. As a loose leaf tea, it works for mornings, afternoons, and after-meal sipping.
Details
TasteMatch starting point
Fruit & hibiscus
This is an herbal infusion, so start with the fruit & hibiscus recipe: freshly boiled water and a full steep. Follow the producer’s directions where they differ.
Tart, bright blends. Boiling water and a full steep; great iced.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: UK Food Standards Agency, UK Tea & Infusions Association
Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.
ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.
Core recipes, tea classification and general brewing
Japanese specialty tea preparation
Herbal and fruit infusion preparation
Boiling-water guidance for herbal and fruit infusions
Rooibos preparation
Standardized sensory evaluation and quality control