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This gorgeous tea uses flavors that are common in the springtime — from fruits and flowers that are beginning to ripen and bloom, and a common “weed” that grows wildly everywhere. If you live in the right climate, you could grow all the ingredients for this tea yourself. Even if you don’t, you could grow or wildcraft most of the ingredients.
The tea is not only pretty, it tastes good. It’s fresh, light, and fruity with a floral hint. It’s perfect for spring and summer. It’s also completely caffeine-free, making it a great choice to share with the kids. I know when I make this tea that I’ll have to share!
I keep this blend in a pretty glass mason jar. It’s my goal to make a pitcher of tea every morning so that we can enjoy a fun drink throughout the day. I found a gorgeous vintage glass jar for tea at the thrift store recently. I love the vintage pitches and carafes so much — every time I find one, I buy it. (Unfortunately, a couple have gotten broken. So I need to keep buying them.) They are not easy to find. But they are perfect for this tea.
It’s time to blend up the simple ingredients in the tea!
Spring Blend Herbal Tea
You will need orange peels for this tea. You can buy dried orange peels from herbal stores, or you can keep the peels when you buy oranges and dry them yourself. I dried my own, which makes this flavorful tea that much more frugal. You could harvest and dry the rest of the ingredients, too, or you can purchase them — I chose to purchase mine, but may try wildcrafting some of them later in the season.
You will need:
- 1 c. nettle leaves
- 1/4 c. rose petals
- 1/4 c. lavender flowers
- 1/2 c. orange peels
Step 1: Mix the ingredients in a bag or jar until combined. They’re quite pretty unmixed, too!
Step 2: To brew the tea, boil about 1 c. water and add 1/4 c. of the mix.
Step 3: Let this steep 15 – 20 minutes, then strain it out.
Step 4: Add a small amount of honey (2 – 3 tbsp.) if desired and stir.
Step 5: Then, add additional water and ice to make 2 quarts of iced tea.
This is best served iced. You could also steep 1.5 tsp. per cup of boiling water for hot tea.