Sangria Tea

Description

🍷 Fruit Tisane☕ Caffeine-Free🍓 Berry & Citrus🌿 Loose Leaf

Spanish sangria, brewed instead of stirred — hibiscus, berry and citrus, deep red and naturally caffeine-free.

Sangria is itself a kitchen translation: red wine warmed with citrus, fruit and a touch of brandy. This blend turns that idea on its head — no wine, no alcohol, but the same deep red colour and the same bright fruit-and-citrus palette. Hibiscus does the work the wine would have done; apple, orange peel and berries provide the rest.

Drinks well hot, but truly comes alive iced — the hibiscus base is built for cold service. Pour over ice with a slice of orange and a few raspberries, and the cup looks (and tastes) like its namesake without the hangover.

🌺

Hibiscus Base

Deep red colour, slightly tart — the wine stand-in

🍊

Real Fruit

Apple pieces, orange peel, berries — visible in the tin

❄️

Built for Ice

The hot version is fine; iced is where it belongs

✨The Sampson Promise

We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.

Type

Fruit Tisane

Caffeine

None

Best Time

Iced, especially

Format

Loose Leaf

Steep Time

5–7 min

Servings

~25 cups (50g)

Tasting Notes

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Citrus Top

Aroma

Orange peel arrives first — bright, slightly oily, the smell of fresh peel rather than synthetic flavour. Behind it, the deep dried-fruit aroma of berries and apple.

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Tart Fruity Body

Body

Hibiscus carries the cup — slightly tart, slightly tannic, with the deep red colour that gives the blend its name. The dried fruit pieces add the sweetness underneath.

✨

Clean Sweet Finish

Aftertaste

Naturally sweet, no sugar required. The cup ends bright and clean — fruit-cordial territory rather than sticky-sweet.

How to Brew

01

Measure

One heaped teaspoon (about 2–3g) per 8oz cup. Use slightly more for an iced brew so the colour stays deep over ice.

02

Heat the Water

Bring water to a full boil — 100°C / 212°F. Hibiscus and fruit pieces need real heat to release their flavour.

03

Steep 5–7 Minutes

Longer than most teas. The fruit pieces re-hydrate slowly; let them. Five minutes for a lighter, brighter cup. Seven for a fuller, deeper-coloured brew.

Water

100°C

Time

5–7 min

Per Cup

1 heaped tsp

Brew double-strength, sweeten lightly with honey while still warm, then pour over ice with a slice of fresh orange, a few raspberries and a sprig of mint. The closest tea-shelf substitute for an actual sangria.

About the Tea

🌺

Hibiscus

The Wine Stand-In

Cut hibiscus flowers form the base — they give the cup its deep red colour and the slightly tart, slightly tannic backbone that hibiscus does so well.

🍎

Apple & Orange Peel

The Citrus Layer

Dried apple pieces add round natural sweetness; cut orange peel adds the bright top note. Together they do the citrus-and-fruit work the actual sangria fills with sliced fresh fruit.

🍓

Berries & Rose Hips

The Body

Real raspberry pieces and rose hips fill out the cup — they add the dried-berry sweetness that gives sangria its dark fruit character without leaning on sugar.

In the tin

Hibiscus, apple pieces, orange peel, raspberry pieces, rose hips, natural fruit flavours.

Origin & Sourcing

A non-alcoholic translation of the classic Spanish pour — hibiscus standing in for the wine, apple and orange peel for the slices, raspberry and rose hips for the dark-fruit body. Caffeine-free, naturally sweet, blended in small batches for the Sampson shelf.