Begin by boiling 1 cup of water in a small saucepan. Once it reaches a rolling boil, remove it from the heat and add 1–2 teaspoons of dried hibiscus petals or one tea bag. Let the mixture steep for 5–7 minutes until it transforms into a deep ruby red color, releasing a delightful floral aroma. After steeping, strain the tea into a container and let it chill completely in the refrigerator.

For the peach layer, brew peach tea similarly by boiling 1 cup of water and steeping your chosen peach tea for 5 minutes. If you prefer a bolder flavor, use chilled peach juice instead. If desired, sweeten the peach tea with honey, sugar, or hibiscus syrup while it’s still warm. Allow the beverage to chill in the fridge alongside the hibiscus tea for a refreshing pop of sweetness.

Once both teas are chilled, take tall glasses and fill them generously with ice cubes.

Pour the cooled hibiscus tea into each glass first, filling it about one-third of the way up.

Carefully pour the chilled peach tea or juice over the back of a spoon into each glass.

For the final touch, garnish your drink with fresh peach slices, edible flowers, or a sprig of mint. Serve immediately.