Real passionfruit and orange pieces lead this blend, backed by apple, hibiscus and rosehip, with a touch of natural flavouring rounding things out. It's a fruit tisane rather than a true tea: there's no Camellia sinensis leaf in it, so no caffeine either, which makes it fair game any time of day. The cup runs sweet and citrusy, with apple and a faint rose note underneath, and a tart edge that lingers after each sip. Colour-wise it pours a deep red, light rather than inky, coming mostly from the hibiscus.
The hibiscus used here is Hibiscus sabdariffa, one of several hundred species in the mallow family, and it's the one most often dried for infusions — valued as much for its colour as its flavour. Hibiscus has long been drunk with the idea that it helps lower blood pressure, though that's a traditional association rather than a settled fact. Rosehip, the fruit of the rose plant (a herbaceous shrub in the Rosaceae family), is thought to have originated in Northern Persia, roughly modern-day Iraq and Iran, and spread across much of the world from there. It's rich in vitamin C, which is why rosehip infusions have traditionally been reached for during cold and flu season.
The Kent and Sussex Tea and Coffee Company packs this one fresh to order at its factory in Kent, which helps keep it consistent from batch to batch. Brew with freshly boiled water and give it five to ten minutes to steep; it's best taken plain, without milk or sweetener. Being naturally caffeine-free, it works as an evening cup as easily as a morning one, and it holds up just as well served hot in winter or poured over ice in summer.
