Best fruit for tisane/ tea blend

Orange peel is the obvious inclusion; it’s easy to make, pairs well with tea, and actually tastes like something. You just need to use a peeler to strip off the outer colored layer and dry that in a warm—but not hot—oven for half an hour or so, until quite dry. There’s no reason it wouldn’t work for all citrus types, giving you range to work for offsetting other ingredients.

A lot of dried fruit won’t taste like much when added, because a longish five minute steeping time will hardly get the fruit to soak, never mind give up flavor. Tea blends tend to use essential oils for fruit additions to get around that, probably not something you want to get into, the extra processing. You could slice up and dry things like peaches and dark cherries but the taste input wouldn’t be much, and you have to be careful to get those bone dry or else it can ruin the tea; damp tea will go off at best or mold at worst. Freeze-drying has been mentioned (I think here) as the best way to accomplish that, but again that starts into some hurdles. Spices and flowers seem a little easier to work with, less challenges.