Ambrosia – Fruit Tea 1.4–17.6 oz

A Stone-Fruit Fruit Tisane

Fruit tisanes as a category are generally built around a base that isn't tea at all — commonly a hibiscus or rosehip foundation, sometimes dried fruit pieces, blended to carry sweetness and body without any Camellia sinensis leaf involved. That's the broad template most caffeine-free fruit infusions on the market follow, Ambrosia included, though the specific fruit character is what sets one apart from another.

Ambrosia's own profile leans toward stone fruit — the category of fruits with a hard central pit, which includes peach, apricot, plum, nectarine, and cherry. That flavor family tends to read as rounder and sweeter than a purely citrus or berry-forward blend, with less of the sharp tartness citrus brings and more of a soft, juicy character.

Because it's a caffeine-free tisane rather than a flavored true tea, Ambrosia skips the oxidation chemistry and tannins that shape how black or green tea behaves in the cup — it's simply dried plant material steeped in hot water, which is why it tends to be more forgiving of a longer steep than true tea is.

How to Brew Ambrosia

Fruit tisanes tolerate hot water and a generous steep time well, since there's no tea leaf to turn bitter with extra time in the pot.

Parameter	Guidance
Water temperature	208–212°F (98–100°C), just off a full boil
Leaf dose	1 tsp (or 1 tea bag equivalent) per 8 oz cup
Steep time	5–7 minutes
Serving	Excellent hot or iced

For a stronger, more concentrated cup — especially good for icing — steep at the longer end of the range or add a bit more fruit blend rather than extending much past 7 minutes. It sweetens naturally without any added sugar, thanks to the fruit itself.

Did You Know

• "Ambrosia" comes straight from Greek mythology. In Greek myth, ambrosia was the food or drink reserved for the gods, generally described as granting immortality to anyone who consumed it — the word itself derives from Greek roots meaning "immortal" or "not mortal."

• Stone fruit gets its name from its pit, not its texture. Peach, apricot, plum, nectarine, and cherry are all classified as stone fruit (drupes) because each has a single hard seed at the center — a botanical grouping, not a flavor category, though the fruits in it do share a similarly juicy, rounded sweetness.

• Most fruit tisanes share a hibiscus-or-rosehip family resemblance. The caffeine-free "fruit tea" category generally builds on a base like hibiscus or rosehip rather than tea leaf, which is why fruit tisanes as a group tend to share a certain tartness and body even when their named fruit flavors differ widely.

• A caffeine-free fruit tisane isn't the same thing as a flavored true tea. A citrus-flavored green tea (caffeinated) and a citrus fruit tisane (caffeine-free) can taste similar on the shelf, but only the base plant tells you which one actually carries caffeine.

What is Ambrosia fruit tea?

A caffeine-free herbal fruit tisane with a stone-fruit flavor profile — no Camellia sinensis leaf, just a fruit-forward infusion.

Is Ambrosia tea caffeinated?

No. It's a fruit tisane rather than a flavored true tea, so it's naturally caffeine-free.

What does Ambrosia taste like?

Stone fruit — the juicy, rounded sweetness of peach, apricot, or plum, rather than a sharp citrus or tart berry character.

Can I serve Ambrosia iced?

Yes. It's well suited to iced brewing — steep it hot and strong, then pour over ice for a cold, fruit-forward glass.

What does the name "Ambrosia" mean?

It's borrowed from Greek mythology, where ambrosia was the food or drink of the gods, associated with immortality — a naming flourish rather than a description of the tea's ingredients.