Indigo Merlot Organic Herbal Tea

$7.00

HERBAL TEA | CAFFEINE FREE | ORGANIC | DEEP & FRUITY

Indigo Merlot tastes like blueberries first, dark and full. The finish is where it turns, and the sage and rosehips give it a merlot note right at the end of the sip. It's a complex cup, and the people who love it tend to sit with a whole pot rather than a single mug. It's organic and caffeine free, so pouring another one at ten at night is no trouble.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

organic rosehips, organic hibiscus, organic blueberries, organic sage, all natural flavors, organic cornflower petals

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“Let the pause be as long as the cup is warm.
Drink slowly and stretch it.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

The name does half the work in the shop. People spot it on the shelf and jokingly sweep up every pack we have out, and we tell them the truth, which is that there is no wine in it, though it does handle the craving. We also have a number of women who host book clubs and keep coming back for it. Someone always says forget the wine, so there's always Indigo Merlot on hand to save the day.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 5 to 10 minutes. Herbal blends need the full boil and a long steep.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 10 to 14 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Berry Rosehip Tea

Indigo Merlot Berry Compote

Serves 6

A rich mixed berry compote simmered in a concentrated Indigo Merlot tea, glossy and lightly sweet — delicious over yogurt, oatmeal, or dessert.

Ingredients

  • 3 tbsp Tea & Turmeric Indigo Merlot Organic Herbal Tea
  • 2 cups freshly boiled water
  • 3 cups mixed berries (blueberries, blackberries, and raspberries)
  • 2 tbsp honey, or to taste
  • 1 tsp fresh lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for a thicker compote)

Instructions

  1. Steep the Indigo Merlot tea in the freshly boiled water for 10 minutes. Strain the tea into a small saucepan.
  2. Stir in the honey and bring the tea to a gentle simmer. Continue simmering for about 8 minutes, allowing the tea to reduce slightly and concentrate its berry and herbal flavors.
  3. Add the mixed berries and cook for 5 to 7 minutes, stirring occasionally, until the fruit begins to soften but still holds some shape.
  4. If you'd like a thicker compote, stir in the cornstarch slurry and simmer for another minute until glossy. Remove from the heat and stir in the fresh lemon juice.
  5. Serve warm or chilled over Greek yogurt, oatmeal, pancakes, waffles, vanilla ice cream, cheesecake, or simply enjoy it by the spoonful.