蜜桃水果茶

I steeped this in a tall glass with ice after lunch, and the hibiscus and rosehips give it that tangy, almost tart bite that makes the peach taste like actual fruit, not syrup. The leaves are generous enough that I got two solid infusions from the same batch.

The ruby red color is honestly half the fun—it brews up so vibrant it feels like summer in a glass. The peach flavor comes through nicely without being too sweet, and the rosehips and hibiscus give it a refreshing tang that's perfect over ice.