Recipe: Blue Vitamin C Tea

Words by Clara Moran

With fall in full swing, there seems to be an endless amount of gushing over pumpkin-spiced anything. To do something different, we’ve been celebrating the start of frozen blueberry season with this blue Vitamin C tea.

The perfect accompaniment to an October afternoon, this tea embodies all things we love most: British Columbia frozen fruit, and cozy fall vibes. The best part? With frozen blueberries available year-round, this recipe can be enjoyed at any time. And because it’s packed full of antioxidants, it provides a plethora of health benefits—and tastes delicious.


  • 1 teaspoon dried or thawed frozen blueberries
  • 1 thumb-sized piece of orange peel
  • 1 thin slice of fresh ginger or 1 small candied ginger cube
  • 1 teaspoon of honey or maple syrup (optional)


  1. Combine all of the ingredients in the bottom of a large cup—or use a tea net, refillable tea bag, tea pot, or French press.
  2. Pour boiling water overtop and let it steep for five minutes.
  3. Enjoy.