This tropical black tea blend includes blue cornflowers, mallow flowers, safflowers and golden calendula petals with bits of passionfruit and mango.

8 cups filtered water
4 tablespoons gold rush tea blend
Chopped mango (optional)

Bring the water to the boil in a saucepan. Remove from heat; set aside. Place tea in a muslin bag and add to the pan. Cover the pan and let the mixture infuse for an hour. Remove the muslin bag, squeezing its contents to release the trapped liquid into the pan. Serve over ice with chopped mango, if desired.

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Beat the Heat: Herbal Inspirations to Beat the Summer Heat
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