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Pink Grapefruit is part of our signature Cold Brew herbal tea collection — specially heat-treated for cold-steeping, so you can enjoy a delicious, fresh iced tea in just minutes. It's perfect for life on the go: simply pop a tea bag into a bottle of water, let it steep and sip as you head out.
This caffeine-free blend brings together juicy pink grapefruit flavor with tart hibiscus, apple and orange, plus a touch of moringa for green goodness. It's delicately sweetened with stevia, so you get a bright, refreshing citrus taste without any added sugar.
Tasting Notes
Liquor: blushed pink
Aroma: sweet and juicy grapefruit
Flavor: sweet, refreshing pink grapefruit with a hibiscus zing
Accents: bright orange and apple
Finish: a delicately sweet, herbal grapefruit note
Why You'll Love It
Pink Grapefruit is a fantastic palate cleanser and a delicious way to stay hydrated. It's naturally caffeine-free, sugar-free and effortlessly easy to prepare, making it a smart swap for sodas and sugary citrus drinks.
Made for cold-steeping
Juicy pink grapefruit and tart hibiscus
No added sugar
Naturally caffeine-free
How to Enjoy
Enjoy Pink Grapefruit any time of day. Cold-steep it for the best flavor, steep it hot for a soothing tisane, or serve it as a refreshing summertime iced tea with grapefruit slices and fresh mint. It also makes a lovely base for brunch spritzers.
Juicy, bright and beautifully pink, Pink Grapefruit is your new favorite way to cool off.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
Moringa is a fast-growing tree native to the foothills of the Himalayas in northern India and now cultivated across Africa, Asia and Latin America. Its dried leaves brew a mild, green cup with a fresh, grassy, spinach-like flavor and a faint earthy sweetness. Moringa blends nicely with green tea, lemongrass, mint, ginger and citrus peel, which brighten its gentle vegetal character. Steep it at a slightly lower temperature, around 185 degrees Fahrenheit, to keep the flavor smooth and pleasantly fresh.
Orange peel comes from the bright skin of sweet and bitter oranges, grown in sunny regions such as Spain, Florida, Brazil and the Mediterranean. Dried peel adds a warm, sweet citrus aroma with a hint of pleasant bitterness and a sunny, zesty finish. It is one of the most versatile tea ingredients, pairing beautifully with black tea, green tea, rooibos, cinnamon, clove, chocolate and cranberry. Orange and spice blends are a holiday favorite, and they are wonderful with a splash of milk.
Stevia is a leafy shrub native to Paraguay and Brazil, where the Guarani people have long used its leaves to sweeten yerba mate. The dried leaves are intensely sweet, with a light licorice-like note and a gentle herbal aftertaste. Just a small amount is blended into herbal teas, fruit blends, rooibos and green tea to add natural sweetness without sugar. If you usually sweeten your tea, a stevia blend is a simple way to enjoy it straight from the pot.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
012-3 TSPScoop your leavesAdd tea to a roomy infuser or teapot.
0220°C400mlJust add waterPour water over the leaves at the suggested temperature.
0315 - 20 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0220°C400mlBrew it hotPour hot water over the leaves.
0315 - 20 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 2-3 TSP per 400ml of water at 20°C and steep for 15-20 min.
