Our certified organic fruit tea selection features loose leaf infusions made of dried fruits, berries, apples, hibiscus, rosehip and other naturally sweet botanicals, perfect for a tangy, juicy cup. All are naturally caffeine free and contain no added sugar, flavours or fruit concentrates.
An award-winning Native Australian blend of tangy bush quandong and zesty native lemon with hibiscus.
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A medley of festive berries and fragrant spices. Ideal for winter Glühwein, summer sangria or poached fruit.
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A berry and honeybush tea with hibiscus and rose overtones. Brilliant crimson colour. Award-winning.
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An award-winning vibrant iced tea blend featuring tangy berries and tart hibiscus, with sweet rose overtones.
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An award-winning iced tea blend combining crisp apple with comforting cinnamon and heart-warming rose.
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An award-winning apple tea with cinnamon and warming hibiscus-rose tones. Naturally sweet. Certified organic.
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Real fruit, no flavourings
A fruit and berry infusion is not tea at all in the botanical sense. There is no Camellia sinensis leaf in these blends, only dried fruit, berries, flowers and rosehips, which is why they carry no caffeine and no tannin. The tartness comes from the fruit acids in hibiscus and rosehip, the depth from apple and berry pieces, and nothing else is added to bridge the two.
FAQ and further info about our fruit and berry tea 🍓🍎
Absolutely. We use only organic dried fruit and berries, no artificial flavours or fruit concentrates are found in any of our products.
Because the tartness is real. Hibiscus and rosehip both carry natural fruit acids, and without added sugar to mask them the acidity comes through clearly. That brightness is the point of a fruit infusion, and it is also what makes these blends so refreshing over ice. If you prefer a rounder cup, shorten the steep slightly, or try our Turkish Delight Tea, which leans on apple, cinnamon and rose rather than hibiscus.
Hibiscus is the workhorse of most fruit infusions. It provides the deep crimson colour, the tart cranberry-like acidity, and a good deal of the body, which is why a blend without it can taste thin. It is also naturally rich in anthocyanins, the same class of pigments that give berries their colour. You will find it in our Antioxidant Tea, Ruby Rose and Australian Bush Blush.
No. Any sweetness comes naturally from the fruit content. We never add sugar or stevia. If you would like a sweeter cup without adding anything, our naturally sweet blends use liquorice, cinnamon and apple to do that job.
Yes. All fruit and berry teas are naturally caffeine-free, since they contain no tea leaf at all. That makes them a good choice for the evening, and you can browse the full caffeine-free range in our herbal collection.
Fruit infusions are a popular alternative to juice and cordial, since they taste fruity but contain no sugar and no caffeine. Serve them weak and cooled. As with any herbal infusion, if your child is very young or you have any concerns, check with your health provider first.
Yes. All fruit and berry teas are naturally caffeine-free, since they contain no tea leaf at all. That makes them a good choice for the evening, and you can browse the full range in our caffeine free herbal collection. If you are pregnant, our Pregnancy + Nursing collection is formulated specifically for that stage.
Unlike green tea, fruit infusions want water straight off the boil and a longer steep. Dried fruit, rosehip and hibiscus are dense and need time and heat to release their colour and flavour, so five minutes or more is normal, and there is no risk of bitterness from over-steeping the way there is with tea leaf. Keep the cup covered while it brews.
Yes, these blends are very popular when served cold as a refreshment during the warmer months, thanks to their vibrant, fruity flavour. Ruby Rose and Spiced Apple are built specifically for cold serving, and you can see the full range in our iced tea collection.
Yes, and they work particularly well. Brew a batch at double strength, chill it, and use it in place of juice or syrup. The hibiscus-based blends give drinks a deep ruby colour without any colouring, and the acidity does the same job a squeeze of citrus would. Ruby Rose and Spiced Apple were both formulated as cocktail infusions.
Fruit blends hold a little more residual moisture than leaf tea, so they are the ones most likely to clump if left open or stored somewhere humid. Keep them sealed in the jar, away from the kettle and the stove, and give the jar a gentle shake before scooping. Do not refrigerate.
For a bright, tart cup with plenty of colour, start with our Antioxidant Tea. For something softer and more dessert-like, Turkish Delight Tea. For a distinctly Australian version using native quandong and lemon myrtle, try Australian Bush Blush, part of our Australian native collection.