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Prepare the tea – bring 1 litre (4 cups) of filtered water to the boil and pour over the tea leaves. Leave to steep for 15-30 minutes then strain and discard the leaves. Leave the tea to cool completely, transfer to suitable jug and chill in the fridge overnight.
Put the berries, lemon juice and agave syrup in a jar and add a little hot water. Muddle the berries, cover and chill in the fridge overnight.
Strain the syrup and set aside. You can use the berries to stir into porridge or overnight oats.
Combine half the syrup with the hibiscus tea in a large pitcher and stir together. Add the orange slices and plenty of ice. Taste and adjust the sweetness or add more syrup if you like – remember the taste will be further diluted when you serve.
Serve on the rocks, top up with chilled soda or filtered water and stir.