Green, black, and white teas have slightly different nutritional profiles—and hibiscus and rooibos add still other beneficial nutrients to the mix. So why not enjoy all of them together? It’s healthiest to enjoy this tea unsweetened, but if that absolutely doesn’t work for you, add a tablespoon or two of honey to the tea after it has started to cool. As you retrain your sweet tooth over time, you’ll be able to reduce that amount eventually to zero.
If you’re trying to minimize your caffeine intake, heat separately about 1 pint of water until it boils, and use it to brew the black, green and white teabags for about 30 seconds. Then discard that water and add the bags to the pot with the quart of water you’re using to brew your beverage, which will contain little residual caffeine.
Brew this in the evening and let it steep and cool to room temperature overnight. The next day, you’ll have half a gallon of one of the healthiest beverages you can make to sip throughout the day for a periodic antioxidant infusion.
- One teabag black tea
- One teabag green tea
- One teabag white tea
- Two teabags Red Zinger (or any brew containing hibiscus leaves)
- One teabag rooibos
- Juice of ½ lemon or lime
- 2 or 3 fresh mint sprigs or 1 tsp dried mint (optional)
Bring 1 quart of water to a boil and turn off heat. Add teabags (and dried mint leaves, if using), stir, and cover pan. Let sit until brew cools to room temperature. Strain into a ½ gallon container, squeezing teabags to extract as much tea as possible. Add lemon juice. Crush fresh mint leaves and add to container. Fill with water to make half a gallon. Shake to combine. Refrigerate, if desired—or leave at room temperature if you plan to consume the brew within a day or so, and if you’re trying to avoid drinking cold beverages.