Pink Flamingo is one of our top-selling flavors. This fruit and herb tisane is reminiscent of a piña colada with its vibrant pineapple and coconut flavor. Pink Flamingo is a naturally caffeine-free blend of rose hips, tangy hibiscus, dried apple, coconut and sweet pineapple that infuses to a gorgeous hot pink color in the cup. Sure to be a favorite for anyone who craves tropical flavors and for those who enjoy deeply flavored tisanes.
As a fruit and herb tisane, Pink Flamingo is naturally caffeine-free. It contains medium levels of antioxidants.
Pink Flamingo Tisane is delicious served hot and excellent served over ice. It is not recommended to add milk to tisanes, although the addition of a bit of cream would be a nod to its flavor inspiration. We suggest the addition of sugar or your preferred sweetener in this fruity, hibiscus-based tisane.
Traditional Hot Tea
Measure one heaping teaspoon of tea leaves per one cup water into a tea filter or into an infuser of your choice. Keep in mind, the infuser you choose must be large enough to allow the tea leaves to swell and unfurl. This allows the tea leaves to release their full flavor. Place filter into teapot or mug. Bring filtered or freshly drawn water to a boil then pour into teapot or mug. Infuse 3-7 minutes. Remove the filter and discard or remove infuser and discard tea leaves. Garnish as desired with sugar, honey, sweetener and/or lemon slices.
See recipe below.
It is not recommended to infuse Pink Flamingo Tisane a second time.
Store Pink Flamingo Tisane in a cool, dry place away from bright light.
PINK FLAMINGO ON ICE
Better stash some in the back of the fridge—this sweet tea won’t last long
½ cup Pink Flamingo leaves
#4 TeaBrew Filter
6 cups filtered water, divided
¾ - 1 cup sugar
Measure ½ cup Pink Flamingo leaves into #4 TeaBrew Filter. Temper large tea pot or heat-resistant pitcher. (To temper a pot or pitcher, simply fill with very hot tap water and allow to sit until vessel material is warmed. Once warm, empty the water from the pot or pitcher.) Place tea filter in pot or pitcher. Set aside.
Bring 4 cups of fresh, filtered water to almost a rolling boil. Carefully, pour water over the filter into the tea pot or pitcher. Position top of filter so that the tea is completely submerged, but the top is easy to grab. Infuse 10 minutes. Remove filter.
Add sugar and stir until sugar is completely dissolved. Stir in remaining 2 cups of water and stir again. Allow tea to cool completely before serving over ice. Garnish with pineapple slice or maraschino cherry.
Store in refrigerator…if there is any left!