*For the orange peel we highly recommend making your own. First start with fresh whole organic oranges. Wash the peels & rinse well. Next use a zester to carefully peel the top layer off of the orange. Do not press too hard. You want to avoid as much of the bitter white pith as possible. The goal is to get nice orange strips from the top layer. You can then let them sit in your gas oven with the light on until they dry or put them in a dehydrator on low. Store in tightly sealed glass mason jars until ready to use. If you are ready to make the tea, you can use the fresh peel (no drying) from one orange in your tea ball.
- Take all ingredients & mix together in a very large bowl. If you are using fresh orange peel that you zest, you will add it when you make your tea, rather than store it. Note: If you choose to zest & dry a large amount (1lb dried) of oranges, then add them to the mix now.
- Fill your tea ball 1/2 - 3/4 full of the mixed herbs. Note: If using freshly zested orange peel rather than bulk dried, add it now.
- Store the remainder of the mix in large glass jars out of direct light. Note: Amber jars are the best for blocking out light & keeping your herbs fresh longer.
- Fill a 3 Quart stainless steel stock pot 3/4 full with fresh filtered water & bring to a rolling boil. Allowing the water to come to a full rolling boil brings out the vibrant red color of the hibiscus.
- Once the water is at a full rolling boil, remove from heat & immediately add the tea ball filled with the herbs. Cover with the lid that fits your stock pot.
- Allow the tea to steep overnight or for about 24 hours.
- Remove the tea ball.
- Discard the used tea into the compost.
- Place a tea strainer in a large glass pitcher to catch any small bits of herbs that may have escaped through the tea ball & pour the finished brew through the tea strainer & into the large glass pitcher with lid. Put the lid on the pitcher & store in the refrigerator.
You can add raw honey or sugar to sweeten to taste or enjoy as is.