A good superfruit cup is deep red, sharp and properly fruity, not the thin pink water most fruit teas give you. The whole berry and hibiscus pieces in Teapigs Superfruit need a full boil and a generous covered steep to give up their jammy colour and tart fruit, and unlike Black Tea they only improve the longer they sit.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the The Standard Superfruit Cup recipe. Canonical: https://teas.co.uk/recipes/fruit-tea/the-standard-superfruit-cup/
It uses Teapigs Superfruit, a pure caffeine-free berry and hibiscus infusion. One mug, a few minutes, and a fine base for iced too.
You'll need
- 1 Teapigs Superfruit tea temple
- 250ml water at a full rolling boil
- 1 teaspoon honey, optional
- A slice of orange or a few fresh berries, optional
Method
- Boil fresh water to a full rolling boil. Berry and hibiscus pieces need 100C to release their deep colour and tart fruit; cooler water gives a pale, weak cup.
- Put the temple in the mug, pour the boiling water over and cover with a saucer to hold the fruit aroma in.
- Steep 5 to 6 minutes, longer than black tea. Fruit and hibiscus do not turn bitter, so a long steep just deepens the colour and flavour.
- Lift the bag out with a gentle press.
- Taste; hibiscus is naturally tart, so add a little honey if you want to round it. A slice of orange or a few fresh berries lift it further.
Want the background, not just the brew?
Brewed with: Teapigs Superfruit, 15 Tea Bags 37.5g
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