Low-acid fruit teas
Fruit teas are very popular with many tea drinkers due to their intense fruity flavour. Some prefer a rather strong acidity, others prefer a mildly fruity flavour. In addition to the classic, mostly deep red fruit teas with a high rosehip and hibiscus content, there are also numerous low-acid alternatives. These have a milder flavour and are usually easier to digest for sensitive stomachs.
Low-acid fruit teas often have a pink to yellow-coloured cup, which is clearly different from the classic hibiscus red. Instead of the dark red calyxes and fruit pieces, lighter-coloured ingredients such as apple pieces tend to dominate. The flavour intensity of the fruit tea can also be controlled by the infusion time: for a milder flavour, limit the infusion time to at least 5 minutes; if you prefer a more intense flavour, leave the tea to infuse for up to 10 minutes. Alternatively, it also helps to reduce the amount of tea, so trial and error is the order of the day!
