The exceptionally tart flavor of the crabapple fruit makes it an excellent ingredient for tangy ciders, jellies, and jams. In fact the fruit has been used in that capacity since the days of the early pioneers – (it’s use as a flavoring for high grown Ceylon tea is much more recent.)  More tart and tangy than traditional apple tea, crabapple tea is great brewed hot on a cold morning, or cool over ice on a warm summer afternoon.