Parisian Raspberry Rooibos

$7.00

ROOIBOS TEA | CAFFEINE FREE | JAMMY & SMOOTH

This one is mostly raspberry, and it isn't shy about it, jammy without going syrupy, and the blackberry gives the fruit some depth. Rooibos keeps it smooth and a little woody. It smells like the inside of a pastry case, which is most of the reason people buy it. Drinking it feels like a small upgrade to your afternoon, the Paris cafe kind.

Sold in 1 oz quantities. Each oz makes 6 to 10 cups of tea.

Ingredients

rooibos, raspberry pieces, blackberry, moringa, all natural flavors extracts

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“Let this be the one slow thing in a fast day.
Sip like you mean it.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

Tales from Our Laguna Beach Shop About This Tea

People walk in telling us they don't like rooibos, that it tastes like dirt or like medicine. This is one of the rooibos teas we ask them to smell. One sniff is usually all it takes to change a mind. We have turned more than a few lifelong skeptics into regulars this way.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 5 to 10 minutes. Rooibos needs 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 Raspberry Rooibos Tea

Rooibos Tea Cupcakes

Makes about 12 cupcakes (estimated)

Finely ground Parisian Raspberry Rooibos Tea folds right into the batter of these tender cupcakes, ready for a raspberry buttercream finish.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp Parisian Raspberry Rooibos Tea, finely ground
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, salt, and ground tea.
  3. Beat butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
  4. Alternately add the dry and wet ingredients to the creamed mixture, beginning and ending with dry.
  5. Fill liners two thirds full with batter.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely before frosting. To make the frosting, beat softened butter until creamy, gradually add powdered sugar, then milk and vanilla, and stir in freeze-dried raspberry powder to desired color and flavor.

Download the printable recipe card (PDF)