Place 4 teaspoons rooibos, 1 teaspoon dried hibiscus, 2 tablespoons dried orange peel (or 2 thin fresh orange slices), and 1 tablespoon wild berry blend into a heatproof teapot or large heatproof pitcher. If using a tea infuser or muslin bag, add the loose ingredients to it.

Steep

Pour the boiling water over the tea and add the mint leaves. Cover and steep for 7–10 minutes for a full, rich flavor (rooibos tolerates long steeping without bitterness). For a stronger fruit tang, steep up to 12 minutes.

Finish & Sweeten

Strain

After steeping, strain the tea into a serving pitcher to remove leaves and solids. Press gently on solids to extract extra flavor, then discard them.

Add sweetener and flavor

While the tea is still warm, stir in 2 teaspoons honey (or agave) and 1 teaspoon vanilla extract until dissolved. Stir in 2 teaspoons fresh lemon juice to brighten the flavors. Taste and adjust sweetness or lemon to preference.

Serve (Hot or Iced)

Serve hot

Ladle into cups and garnish each cup with a fresh mint leaf and a thin orange wheel if desired. Serve immediately.

Serve iced

To make iced Wild Rooibos, let the sweetened tea cool to room temperature, then fill a large pitcher with 2 cups of ice and pour the tea over the ice. Stir to chill. Serve in glasses over additional ice and garnish with mint and berries if desired.