No products in the cart.
Pomegranate Hibiscus
FLAVOURITE GREEN 50g
GRADE: PG –(Pekoe Gunpowder)
ANTIOXIDANT LEVEL/CAFFEINE LEVEL: High/ Low
CUP CHARACTERISTICS: Hibiscus and pomegranate were made for each other! Tart with floral highlights – a cleansing and highly refreshing cup.
Luxury ingredients: Green tea, Rosehip pieces, Hibiscus petals, Natural flavours.
£ 6.20
In stock
PRODUCT ID: 515
Description
The Origins of Hibiscus and Pomegranate
Legend has it that the first mixing of dried hibiscus petals and pomegranate occurred in Hanga Roa, the capital of Rapa Nui, or Easter Island. Polynesian migrants navigated vast stretches of the Pacific in large canoes and likely landed on the island around 400 CE, bringing their customs and cultural artifacts with them. Some believe that hibiscus flowers made the journey as well. For centuries, the islanders lived in peace, erecting the giant statues that the island is famous for. During this time, the beautiful and fragrant hibiscus flourished alongside the growing population. However, pomegranates would not arrive until centuries later.
The ruby-red fruit likely came to the island with slaves deported from Peru in 1870. By then, pomegranates had become well-known in South America, introduced by Jesuit missionaries who cultivated them extensively. The native islanders quickly fell in love with the fruit and began blending its juice with local agricultural products. The harbour, serving as a marketplace, became the site of an innovative marketer who combined hibiscus and pomegranate. This blend produced a flavourful drink, celebrated for its round floral notes and juicy berry astringency—a hit among locals!
A Flavourful Combination
Whether or not the legend holds true, one fact remains: the tart combination of hibiscus and pomegranate is a winner. This superb cup offers a sweet, bright aroma, with supple notes of honey, herbs, and berries. These flavors beautifully contrast with grassy undertones from the green tea, creating a smooth palate-cleansing finish.
In short, this delightful blend deserves its own tall tale, making each sip a fabulous experience worth sharing!
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Milk and sugar are not recommended. Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
