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I'm passionate about eating all things passionfruit, the round purple fruit full of pulpy seeds that the Hawaiians call "lilikoi". Inspiration struck me one morning as I joyfully ate my morning bowl of TeeChia with freshly scooped out passionfruit seeds and chunks of ripe peaches. Wouldn't it be great to have a cup of Teeccino to accompany my breakfast that reflected these two flavors?
That was the thought that propelled me to my kitchen lab to give it a whirl. It was hot out. As I layered passionfruit and peach flavors over full-bodied red rooibos leaves along with some bitter depth from dark roasted dandelion and chicory roots, the idea of a glass of iced passionfruit peach Teeccino became irresistible. I blended, brewed, chilled and voila! Teeccino Passionfruit Peach came into being. We hope you enjoy this fruity version of Teeccino as much as we do here in Santa Barbara!
I'm passionate about eating all things passionfruit, the round purple fruit full of pulpy seeds that the Hawaiians call "lilikoi". Inspiration struck me one morning as I joyfully ate my morning bowl of TeeChia with freshly scooped out passionfruit seeds and chunks of ripe peaches. Wouldn't it be great to have a cup of Teeccino to accompany my breakfast that reflected these two flavors?
That was the thought that propelled me to my kitchen lab to give it a whirl. It was hot out. As I layered passionfruit and peach flavors over full-bodied red rooibos leaves along with some bitter depth from dark roasted dandelion and chicory roots, the idea of a glass of iced passionfruit peach Teeccino became irresistible. I blended, brewed, chilled and voila! Teeccino Passionfruit Peach came into being. We hope you enjoy this fruity version of Teeccino as much as we do here in Santa Barbara!
