Blood Orange


Featuring the dried peel of Spanish Blood Oranges - the ones with the bright red juice.  These tart yet delish oranges accompany the tannin in tea quite perfectly.




Black tea with dried peel of Spanish 'blood oranges', orange blossoms, orange fruit granulate (concentrated orange juice and orange cells) and flavouring

To make: 

1 teaspoon for 200ml cup
Add freshly boiled water
Steep for 3-4 minutes then pour

One retail pouch will make: 

100 gram pouch makes around 40 cups of tea