To brew this coffee cherry tea, use an elegant glass teapot, a plunger, French Press or a mug. We recommend a ratio of 5 grams of cascara to 250ml of boiling water (95°) and brew for four minutes. Strain, discard the pulp and enjoy.
For a refreshing summer iced tea, use 10 grams of cascara, brew 7 to 10 minutes (overnight if brewing with room temperature water), strain & discard the pulp. Add ice and enjoy.
If required, add a little honey or sugar for extra flavour.
