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No. 46 - Pomegranate Hibiscus Tea

Quick Overview

Hibiscus and pomegranate were made for each other! Tart with floral highlights - a cleansing and highly refreshing cup.

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Details

It is believed that the first instance of the mixing of dried hibiscus petals and pomegranate took place in the harbor of Hanga Roa, the capital of Rapa Nui, otherwise known as Easter Island. Polynesian migrants, after traveling vast swathes of the Pacific in large canoes, are believed to have landed on the island some time around 400 CE, bringing many of their customs and cultural artifacts with them. Ocean legend has it that among other things, hibiscus flowers made the trip. For centuries the islanders lived in peace and harmony, erecting the giant statues for which the island is famous. As they did, the beautiful, highly fragrant flowers, flourished along with the island’s population. While native species of fruit were plentiful, it would not be centuries later that pomegranates would make their appearance.

The ruby red fruit is thought to have made its arrival to the island with slaves deported from Peru in 1870. By that time Pomegranates were well known in South America having been brought over by Jesuit missionaries who cultivated them in great numbers. The native islanders were quickly smitten with the fruit and began blending its juice with the island’s own agricultural bounty. As the harbor served as a sort of marketplace, it is believed that at some point, an enterprising marketer blended hibiscus and pomegranate together to great effect. He found the flavorful combination to drip with round floral notes and juicy berry astringency – a hit!

Whether or not the legend can be believed, what is certain that the tart combination of the flower and fruit is a winner. Our Master Blender, after a visit to the island was so taken with both decided to develop a tea blend that encapsulated every sweet note. The superb cup offers a sweet, bright nose, with supple notes of honey, herbs and berries offset by grassy notes of moss from the green tea and a smooth palate cleanser of a finish. Put simply - a fabulous cup worthy of a tall-tale or two of its own.

A little about our base tea: This tea is based on a Sencha style green tea from Hunan. Interestingly, both green and black teas can be produced from the same bushes. During manufacture, the freshly plucked leaves are immediately steamed and then bruised either by machine or hand. Next the leaf is pan-fired, a process that imparts a distinctive glossy look and feel, and dried. Unscented Senchas typically have dark green, needle shaped leaves and produce a pale green to yellow, very bright and smooth cup with a sweetish, honey like finish.

Additional Information

Ingredients Green tea, Rosehip pieces, Hibiscus petals, Natural flavors (organic compliant)
Product of: Sri Lanka
Region(s) Uva - Welimada
Antioxidants High
Caffeine Low
Makes Great Iced Tea No
Milk No
Sugar No
Lemon No
Mint No
Organic No
Chinese Gongfu Method (Water Amount) 8.45 fl oz / 250 ml
Chinese Gongfu Method (Water Temp) 180 F / 82 C
Chinese Gongfu Method (Amount) 1 Teaspoon
Chinese Gongfu Method (Time) 3 Minutes, repeat until flavor is exhausted
Western Method (Water Amount) 8.45 fl oz / 250 ml
Western Method (Water Temp) 212 F / 100 C
Western Method (Amount) 1 Teaspoon
Western Method (Time) 3-7 Mins (to taste)
Steeping Notes Traditionally, the recommendation has been that green tea be brewed at 180°F/82°C. Regretfully, modern society makes it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired brewing temperature – it’s the food safe thing to do!