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Raspberry Prickly Pear is part of our Cold Brew collection — herbal teas that are 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!
Ripe prickly pear has soft, juicy flesh that's bursting with sweet flavor, often compared to kiwi or melon. We've paired its sweetness with tart ruby-red raspberry on a base of apple, hibiscus and dragon fruit, with a touch of moringa for green goodness and beetroot for a beautiful blush. A hint of stevia adds smooth, calorie-free sweetness — no added sugar needed.
Tasting Notes
Liquor: blush golden
Aroma: sweet and melon-like
Flavor: sweet, melon-like prickly pear
Accents: tart ruby-red raspberry
Finish: juicy, light and refreshing
Why You'll Love It
Raspberry Prickly Pear makes delicious iced tea effortless. Simply add it to cold water and enjoy a naturally sweet, fruity iced tea without boiling a kettle. It's caffeine-free and a delicious alternative to sugary sodas and juices.
Made for cold-steeping
Sweet prickly pear and tart raspberry
No added sugar
Naturally caffeine-free
How to Enjoy
Enjoy it any time of day. Cold-steep it in a pitcher or water bottle for the best flavor, or steep it hot for a soothing herbal cup. Serve over ice with fresh raspberries, or top with sparkling water for a fruity spritzer.
Zingy, sweet and effortlessly refreshing, Raspberry Prickly Pear is summer made simple.
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.
Dragon fruit, also called pitaya, is the fruit of a climbing cactus native to Central America and now widely grown in Vietnam and other parts of Southeast Asia. Its striking pink skin and speckled flesh bring a mild, gently sweet flavor somewhere between kiwi and pear, with a light tropical aroma. Dried dragon fruit is a lovely addition to fruit blends, green tea, white tea and rooibos, paired with mango, passion fruit and lime. It makes a vibrant, refreshing iced tea.
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
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.
Raspberries are the soft, jewel-red berries of a bramble that grows wild across Europe and North America. Dried pieces add a bright, juicy, sweet-tart berry flavor and a fragrant aroma that smells like summer jam. They are a natural match for green tea, white tea and black tea, and they shine in fruit and hibiscus blends alongside strawberry, blackberry and rose. Raspberry blends make an excellent iced tea, especially lightly sweetened with a sprig of fresh mint.
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.
