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Deep, dark red berries — so rich in color and so full of flavor! Balanced, sweet and deeply fruity, Sweet Berry Compote is a wonderful, caffeine-free addition to your tea collection. It brews a ruby-red infusion packed with juicy ripe raspberry, dark cherry, sweet sultana grapes, elderberry and roses.
We've blended freeze-dried cherries and raspberries with elderberries, hibiscus, apple and sultanas, then added coconut chips, freeze-dried banana and rose petals for a rich, compote-like depth. Hibiscus is naturally rich in vitamin C and adds a bright tang, while elderberry brings deep, dark berry flavor.
Tasting Notes
Liquor: deep ruby red
Aroma: rich, ripe berries
Flavor: juicy raspberry and dark cherry
Accents: sweet grape, elderberry and a hint of rose
Finish: balanced, sweet and punchy
Why You'll Love It
Sweet Berry Compote tastes like a spoonful of homemade berry compote. Hibiscus iced tea is also an excellent alternative to sports drinks, which are often packed with sugar, salt and additives — so this fruity brew is a tasty way to stay hydrated.
Real cherries and raspberries
Traditional elderberry
Vitamin C-rich hibiscus
Naturally caffeine-free
How to Enjoy
Try Sweet Berry Compote steeped hot on cool evenings, or iced and lightly sweetened for a refreshing summertime treat. Serve it with fresh berries, or use it as a base for mocktails and punch.
Rich, juicy and bursting with berries, Sweet Berry Compote is fruity comfort in every cup.
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.
Bananas are tropical fruits first cultivated in Southeast Asia and New Guinea and now grown throughout the warm regions of the world. In tea blends, dried banana chips add a creamy, mellow, tropical sweetness with a hint of caramel when infused. They are especially lovely in dessert-style blends with rooibos or black tea, and pair well with chocolate, coconut, cinnamon, vanilla and nuts. A banana blend with a splash of milk tastes a little like banana bread in a cup.
Cherries have been grown around the Black Sea and the Mediterranean since ancient times and are now a beloved summer fruit worldwide. Dried cherry pieces add a juicy, sweet-tart flavor and a rich red color to the cup, with a hint of almond-like depth. They pair beautifully with black tea, green tea and rooibos, and with almond, vanilla, chocolate, hibiscus and other berries. Cherry blends are delicious served hot or poured over ice as a fruity summer tea.
Coconut comes from the large fruit of the coconut palm, which grows along tropical coastlines from Southeast Asia to the Caribbean. Dried coconut flakes or chips add a creamy, nutty sweetness and a soft tropical aroma that rounds out the cup. Coconut is a favorite in black tea, green tea, rooibos and pu-erh blends, often teamed with pineapple, vanilla, almond or chocolate. Coconut blends are lovely iced in summer, and they taste rich and dessert-like with a little milk.
Elderberries are the small, dark purple berries of the elder shrub, which grows wild in hedgerows across Europe and North America. Dried elderberries bring a deep, dark-fruit flavor with hints of blackberry and plum, a pleasant tartness and a rich purple color in the cup. They are a natural fit for fruit blends, herbal blends, rooibos and black tea, pairing well with hibiscus, blackcurrant, rosehip, apple and cinnamon. Elderberry blends are delicious hot in winter and refreshing over ice.
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.
Rose petals come from fragrant garden roses, a flower prized for centuries in Persia, Bulgaria, Turkey and China. They add a sweet, romantic floral aroma with a soft, slightly fruity finish and pretty pink color in the cup. Rose is a classic partner for black tea, green tea and white tea, and it blends beautifully with vanilla, cardamom, berries and lavender in herbal mixes. A pinch of rose in Earl Grey or a creamy chai creates an elegant, perfumed cup.
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.
011-2 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
034 - 6 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.
0295°C200mlBrew it hotPour hot water over the leaves.
034 - 6 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 1-2 TSP or 1 BAG per 200ml of water at 95°C and steep for 4-6 min.
Ingredients:
Apple, sultanas, hibiscus, elderberries, coconut chips, freeze-dried banana, rose petals, freeze-dried cherry and raspberries.
