- Add rooibos and chamomile into a heat-proof jug
- Boil 200ml of spring water (90°C - 100°C)
- Pour over the ingredients and leave to infuse for 2 min.
- Pour in another 1300ml of spring water (cold or room temp)
- Slice ½ - 1 orange into thin discs and add to the tea.
- Leave to infuse in the fridge for 6-8 hours (or overnight for a more intense flavour)
- To serve, pour through a strainer and garnish with fresh orange slices.