For both the Coconut Mint and Lemon Myrtle Ginger:
1 tsp to 200mL cup
100° C water temperature
4 min steep time (this tea can be steeped twice. Add an extra 1 minute to the second infusion).
To make Iced Lemon Myrtle Ginger Tea:
1.5 teaspoon to 200mL cup
100° C, 10 min steep time
Add sweetener (sugar, agave, or honey) to taste while warm (but not hot)
Allow to cool and serve over ice with fresh fruit garnish
Lemon Myrtle Ginger: Lemongrass, lemon myrtle, ginger and calendula petals