Oh, what a bright delight it is to brew a cup of Tiesta Tea’s Passion Berry Jolt! This premium loose-leaf blend brings together a lively black tea base with the sweet tang of raspberry, the tropical kiss of passion fruit, and a whisper of pineapple—all sprinkled with vibrant cornflowers and marigold petals. Each sip feels like a summer sunrise here on my colonial porch in Coventry, Pennsylvania, awakening the senses and lifting the spirit for the day ahead.

To whisk this energizing elixir into your routine, follow the link below:

Tiesta Tea Passion Berry Jolt

To pair with its rosy, fruity notes, I’ve baked a Raspberry Lemon Drizzle Loaf—tender, zesty, and bursting with fresh berries, with a simple lemon-berry glaze that mirrors the tea’s joyful flavors.

Raspberry Lemon Drizzle Loaf

Ingredients

• 1¾ cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• Zest and juice of 1 lemon
• ½ cup (120 ml) milk or buttermilk
• 1 cup fresh raspberries
• For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice, 2 tablespoons crushed raspberries (optional)

Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out excess flour.
2. Combine Dry: Whisk together flour, baking powder, and salt in a bowl.
3. Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light (about 3 minutes).
4. Add Eggs & Flavor: Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
5. Alternate Dry & Wet: With mixer on low, add flour mixture in three parts, alternating with milk in two parts, beginning and ending with flour. Mix until just combined.
6. Fold in Berries: Gently fold in the raspberries, taking care not to overmix.
7. Bake: Pour batter into pan, smooth top, and bake 50–60 minutes, until a toothpick comes out clean. If top browns too quickly, tent with foil last 10 minutes.
8. Make Glaze: Whisk powdered sugar with lemon juice and crushed raspberries to desired consistency.
9. Drizzle & Serve: Cool loaf in pan 10 minutes, then transfer to rack. While still warm, drizzle glaze over top. Slice and enjoy alongside a steaming cup of Passion Berry Jolt.

May this Raspberry Lemon Drizzle Loaf and your bright cup of Tiesta Tea bring a burst of sunny cheer to your teatime—just as they do in my kitchen. Happy sipping and baking!

—Mom Mom (Grandma Helen)