히비스커스 레몬 머틀 아이스 티

I’ve been brewing this one hot in the mornings and pouring it over ice in the afternoon—it holds its flavor either way, which is rare for me. The rooibos gives it a smooth, almost sweet base that makes the lemon myrtle feel bright without being tart. My digestion has felt noticeably settled after a

I brewed a big pitcher for a hot afternoon and the lemon myrtle really comes through—bright and citrusy without any tartness. The rooibos gives it a smooth, slightly sweet finish that works perfectly over ice, and knowing it’s packed with antioxidants for digestion is a nice bonus. Definitely my new

The hibiscus gives it a nice tart kick without being overpowering, and I like that it works hot or cold depending on my mood. Only gripe is it needs a longer steep than the label suggests to get real flavor.