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Sparkling Citrus Hops – Refreshing Herbal Tea with Whole Hop Cones
Capture the sparkling essence of summer with Sparkling Citrus Hops, a uniquely vibrant, caffeine-free herbal blend. Bright orange and zesty lemon verbena dance alongside sweet candied ginger cubes, while soothing fennel, crisp apple and a cooling touch of eucalyptus bring refreshing complexity to every sip.
The real showstopper? Whole hop cones. Best known for their role in brewing, hops also have a long history in herbal blends. Here, they create a visually stunning loose-leaf tea and elevate its crisp, sparkling flavor, making this the perfect sunny-day treat. Rose hips, blackberry leaves and buchu leaves round out the blend.
Tasting Notes
Aroma: bright citrus with fresh herbal notes
Flavor: juicy orange and lemony verbena with sweet ginger
Accents: soothing fennel and a cool touch of eucalyptus
Finish: crisp, lively and refreshing, with a gentle hoppy note
Why You'll Love It
Sparkling Citrus Hops is unlike any other herbal tea — bright, zesty and uniquely refreshing, with a visual wow factor thanks to its whole hop cones. It's naturally caffeine-free, so you can enjoy it any time of day.
Beautiful whole hop cones
Bright citrus and lemon verbena
Sweet candied ginger
Naturally caffeine-free
How to Enjoy
Enjoy it hot for a comforting citrus burst, or brew it iced for a lively, thirst-quenching cooler. Top it with sparkling water and a slice of orange for a fun, alcohol-free "spritz" that's perfect for patios and barbecues.
Zesty, crisp and delightfully unique, Sparkling Citrus Hops is summer sunshine in a cup.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Blackberry leaves come from the same bramble bush that gives us blackberries, a plant that grows wild throughout Europe and North America. Dried and cut, they brew a mild, smooth, slightly earthy cup with a light, tea-like dryness and none of the fruit's sweetness. In Germany and Central Europe they are a classic base for herbal and fruit blends, pairing well with raspberry leaves, strawberry leaves, apple, rosehip and mint. Blackberry leaves are naturally caffeine-free.
Eucalyptus is a tall evergreen tree native to Australia, home to the koala and famous for its aromatic, silvery-green leaves. In tea, the dried leaves add a fresh, cooling, menthol-like aroma with a clean, slightly camphor-like finish. Because its flavor is bold, eucalyptus is used in small amounts in herbal blends, often alongside peppermint, lemongrass, licorice and lemon, and sometimes with green tea. It makes a crisp, invigorating cup on a chilly evening and is pleasant iced as well.
Fennel seeds are the dried fruits of a feathery, yellow-flowered herb native to the Mediterranean and now grown in India and around the world. They have a sweet, gentle anise-like flavor with a warm, slightly licorice aroma that is softer than star anise. Fennel pairs well with chai spices, licorice, peppermint, chamomile and citrus in herbal blends, and it adds sweetness to rooibos and black tea. In India, candied fennel seeds are a traditional after-meal nibble offered to guests.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
Orange peel comes from the bright skin of sweet and bitter oranges, grown in sunny regions such as Spain, Florida, Brazil and the Mediterranean. Dried peel adds a warm, sweet citrus aroma with a hint of pleasant bitterness and a sunny, zesty finish. It is one of the most versatile tea ingredients, pairing beautifully with black tea, green tea, rooibos, cinnamon, clove, chocolate and cranberry. Orange and spice blends are a holiday favorite, and they are wonderful with a splash of milk.
Rosehips are the small, round fruit that form on wild rose bushes after the flowers fade, traditionally gathered across Europe and Chile. They brew a mild, fruity, gently tangy cup with notes of apple and cranberry and a warm orange-red color. Rosehips are a favorite base for fruit and herbal blends, pairing well with hibiscus, orange peel, apple and berries, and they also work with rooibos. Their tartness makes them excellent for iced tea, lightly sweetened with honey.
Lemon verbena is a leafy shrub native to South America, brought to Europe by Spanish explorers and now grown widely around the Mediterranean. Its slender leaves have an intense, bright lemon aroma that is sweeter and more floral than lemon peel. Verbena is wonderful on its own, and it pairs well with green tea, white tea, mint, lemongrass and fruit blends. In France it is a classic after-dinner herbal tea called verveine, and it makes a refreshing iced tea too.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-1.5 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
02100°C200mlJust add waterPour water over the leaves at the suggested temperature.
035 - 8 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
02100°C200mlBrew it hotPour hot water over the leaves.
035 - 8 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-1.5 TSP or 1 BAG per 200ml of water at 100°C and steep for 5-8 min.
