شاي بارد بفاكهة التنين الأبيض

The hibiscus gives it a nice tart kick without tasting like straight floral tea, and I love that it's cold brew so there's zero bitterness. Been drinking it over ice every afternoon this week.

The dragon fruit keeps this from tasting like straight-up hibiscus tea, which I appreciate since most tart blends overwhelm me. Cold brewed it overnight and it came out smooth with just a hint of that floral white tea in the background.

The hibiscus is what sold me — that tart kick keeps it from tasting like watered-down fruit juice. I brew a big pitcher on Sunday and it's still bright and floral by Wednesday. Genuinely the most refreshing thing in my fridge right now.