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I was worried the hibiscus would make it too tart, but the apple and elderberry round it out nicely. Letting it steep about five minutes brings out the black currant without any bitterness.

It's naturally sweet from the stevia, so I don't feel the need to add any sugar, and the lemongrass gives it a bright, refreshing finish that balances the deep berry taste. This has become my go-to afternoon mug when I want something fruity but caffeine-free.

The hibiscus and elderberry come through so clearly that it actually tastes like a fresh berry compote, not a dusty tea bag. I've been making a big pitcher of it iced every afternoon since it arrived, and the natural sweetness from the stevia means I don't need to add anything.