Kış çayı — 'winter tea' in Turkish — is the loose blend of dried fruit and herbs that appears in Turkish homes as soon as the weather turns, brewed by the pot and poured glass after glass through the evening. This is real loose winter fruit tea, not flavoured tea bags: whole botanicals you can see and smell before they ever meet hot water.The producer's published ingredient list reads: dried apple, orange peel, lemon peel, cinnamon, hibiscus, rosehip, sage and dried rose petals. Hibiscus gives the cup its deep garnet colour and a gentle tartness, dried apple and rosehip round it out with natural fruit sweetness, citrus peels add brightness, and cinnamon with a whisper of sage carries the warm winter finish. It is made from dried real fruit and herbs only — the producer, Kuru Yeşil, confirms there are no artificial sweeteners, preservatives or colourings. Every ingredient is naturally caffeine-free, so a late glass before bed is no problem.How to brew Turkish winter teaUse one heaped tablespoon per large mug (about 250 ml). Pour freshly boiled water over the blend, cover, and steep 5–7 minutes — longer for a deeper red and a sharper hibiscus edge. Strain, then drink it plain or finish it the Turkish way with a spoonful of honey or a slice of lemon. Brewing for guests? Simmer a few tablespoons gently in a pot for several minutes. In warm months, chill the strained tea and pour it over ice for a tart ruby cooler.Sizes and storageAvailable in 100 g and 200 g packs. Keep the blend airtight, away from light and heat, and it holds its aroma for many months — the producer states its dried products typically stay fresh for at least 12 months unopened.
