Bring water to slow simmer, then turn off heat (do not boil). Add tea to heat-proof container and pour in hot water. Infuse for 15 minutes. Strain liquid through fine-mesh sieve and let cool completely. Store extra tea in sanitized bottle in the fridge for up to 10 days.
Cocktail
In a cocktail shaker, add tea, cold brew coffee, cherry or maple syrup, raspberry vinegar and bitters; top with ice. Shake hard for 3 seconds, then strain into a chilled coupe or cocktail glass.