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Sweet Peach Fusion is part of our Cold Brew collection — herbal teas specially heat-treated for cold-steeping, so you can make delicious, fresh iced tea in just minutes. Our cold brew teas may also be steeped hot as usual, but that step is completely optional!
Awaken your senses with a vibrant blend of nature's finest in every chilled sip. This caffeine-free cold brew infuses crisp apple and juicy peach with the floral tang of hibiscus and a hint of natural orange flavor, creating a bright, fruity burst. Moringa adds a touch of earthy green goodness, while beetroot brings subtle sweetness and a beautiful blush. Finished with stevia for a smooth, calorie-free lift, this tea is as refreshing as it is nourishing.
Tasting Notes
Liquor: beautiful blush pink
Aroma: ripe, juicy peach
Flavor: sweet peach and crisp apple
Accents: floral hibiscus tang and a hint of orange
Finish: bright, smooth and refreshing
Why You'll Love It
Sweet Peach Fusion is perfect over ice — no added sugar, just pure, plant-powered refreshment. It's a delicious, easy way to stay hydrated and a smart swap for sugary peach iced teas.
Made for cold-steeping
Juicy peach and tangy hibiscus
No added sugar
Naturally caffeine-free
How to Enjoy
Enjoy Sweet Peach Fusion any time of day. Cold-steep it for the best flavor, or steep it hot for a soothing herbal cup. Serve it over ice with fresh peach slices and mint, or top with sparkling water for a fizzy peach cooler.
Juicy, bright and effortlessly refreshing, Sweet Peach Fusion is summer in a glass.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Beetroot is the deep red root of the beet plant, grown across Europe and North America and a staple of Eastern European kitchens. Dried beetroot pieces give an earthy, gently sweet flavor and turn the infusion a vivid ruby or magenta color. They are used in herbal and fruit blends to deepen color and add body, pairing well with hibiscus, berries, apple, ginger and cinnamon. Beetroot powder is also popular in colorful lattes whisked with warm milk.
Moringa is a fast-growing tree native to the foothills of the Himalayas in northern India and now cultivated across Africa, Asia and Latin America. Its dried leaves brew a mild, green cup with a fresh, grassy, spinach-like flavor and a faint earthy sweetness. Moringa blends nicely with green tea, lemongrass, mint, ginger and citrus peel, which brighten its gentle vegetal character. Steep it at a slightly lower temperature, around 185 degrees Fahrenheit, to keep the flavor smooth and pleasantly fresh.
Pineapple is a tropical fruit native to South America and now grown widely in Costa Rica, the Philippines, Thailand and Hawaii. Dried pineapple pieces add a juicy, tangy-sweet flavor with a bright, sunny aroma and a lively tropical zing. They pair beautifully with green tea, white tea, rooibos and fruit blends featuring mango, coconut, papaya, ginger or passion fruit. Pineapple blends make a fantastic iced tea, and a splash of coconut milk gives them a fun piña colada twist.
Stevia is a leafy shrub native to Paraguay and Brazil, where the Guarani people have long used its leaves to sweeten yerba mate. The dried leaves are intensely sweet, with a light licorice-like note and a gentle herbal aftertaste. Just a small amount is blended into herbal teas, fruit blends, rooibos and green tea to add natural sweetness without sugar. If you usually sweeten your tea, a stevia blend is a simple way to enjoy it straight from the pot.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
012-3 TSPScoop your leavesAdd tea to a roomy infuser or teapot.
0220°C400mlJust add waterPour water over the leaves at the suggested temperature.
0315 - 20 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0220°C400mlBrew it hotPour hot water over the leaves.
0315 - 20 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 2-3 TSP per 400ml of water at 20°C and steep for 15-20 min.
