Never hits a sour note. Rhubarb’s fruity acidity rounded out with floral notes of hibiscus blossoms.
Although rhubarb is actually a vegetable, its taste gives a unique note to jams, in particular. But also as a tea – and in combination with the tartness of hibiscus and the natural sweetness of apples – it is a true taste experience.
|Aroma:||fruity, fresh, sweet|
|Brewing time:||5 minutes /95°|
|Contents of package:||1 box with 8 capsules, net weight: 30.4g|
|Ingredients and allergens|
Although rhubarb has a fruity, sour taste and is treated like a fruit, it belongs to the knotweed family and is thus actually a vegetable. The rhubarb season starts in May and ends in June – two months in which to harvest a whole lot of stalks. Originally from the Himalayas, “common rhubarb” found its way via Arabic medicine to England, where it has been cultivated since 1753. Since then, it has been used in particular for making jams and biscuits. But these days, rhubarb is also indispensable in the world of beverages, with rhubarb spritzer in particular being a very popular refreshing drink in summer. FLOWERY RHUBARB takes this trendy drink into the world of tea.
|Time of day:||everytime|
|Origin:||Blend (multiple countries of origin)|
Apple pieces, hibiscus, rose hip seeds, sweet blackberry leaves, rhubarb pieces (2%), natural flavouring