Krabbefontein Cascara Tea

Cascara, which means “husk,” “peel” or “skin” in Spanish, is the dried skins of coffee cherries. These pulped skins are collected after the seeds (aka coffee beans) have been removed from the cherries, then sundried before they are packaged and shipped off.  These dried bags of coffee cherries are not unlike bags of tea - the main visual difference is the pieces of cherries are slightly bigger than a tea leaf and have a leathery, woody look similar to dried raisins or the shell of a nut.  Cascara tea is often described as having a sweet, fruity taste with notes of rose hip, hibiscus, cherry, red current, mango or even tobacco.

DIRECTIONS:
Place two heaped teaspoons of cascara into a cup or tea pot. Add 240ml of hot boiling water and allow to steep. Allow to stand for two minutes before drinking. For sweetness add honey