Kış Çayı is a blend of dried herbs and flowers made for cold-weather tea breaks. The recipe combines linden, ginger, turmeric, rustyback fern (altınotu, Ceterach officinarum), hibiscus, marshmallow flower and rosehip, so the cup is warm, lightly spicy and floral, with the gentle tartness that hibiscus and rosehip bring. None of the listed ingredients is tea leaf, so this is a herbal infusion rather than a black or green tea.
In Turkish homes a winter herbal blend like this is usually brewed in a teapot or a mug with a strainer: add a spoonful of the mixture, pour over freshly boiled water, cover and let it steep for several minutes before straining. Many people sweeten it with a spoon of honey or add a slice of lemon or a piece of orange peel. It is a lovely afternoon drink next to something sweet such as lokum or biscuits.
The tea comes in a 100 g jar. Keep the lid tightly closed and store the jar in a cool, dry place away from light and strong smells so the herbs keep their aroma. Please check the pack for the brewing and storage instructions.