Crimson Rhubarb Fruit Tea (No.505)

Crimson Rhubarb Fruit Tea is a vibrant, caffeine-free blend with a smooth and refreshing taste.

Rhubarb, hibiscus, and elderberries create a balanced mix of fruity and tangy flavors, while pink cornflower blossoms add a delicate floral touch.

The blend is naturally low in acidity, making it gentle on the palate and easy to enjoy at any time of day.

This tea is a great choice whether you prefer it hot or iced.

When brewed hot, it offers a rich, aromatic infusion with a warming, fruity depth.

Served over ice, it transforms into a crisp, refreshing drink with a bright and uplifting character.

The combination of natural ingredients makes this tea a flavourful and well-rounded option for those who enjoy fruit infusions.

Health Benefits of Crimson Rhubarb Fruit Tea

Crimson Rhubarb Fruit Tea offers a variety of health benefits thanks to the many added natural ingredients.

Rhubarb is rich in antioxidants and supports digestion, while hibiscus is known for promoting heart health and hydration.

Elderberries and rose hip peel provide a boost of vitamin C, helping to strengthen the immune system.

Apple pieces & pink cornflower blossoms add natural sweetness and fibre, supporting the gut with anti-inflammatory properties.

This caffeine-free blend is also low in acidity, making it a soothing option for those with sensitive stomachs.

The History of Rhubarb in Yorkshire

Our Rhubarb Tea is a dedication to the much loved plant, especially as we are based in Harrogate, North Yorkshire.

Rhubarb has a long history in Yorkshire, particularly in the Rhubarb Triangle, which covers Leeds, Wakefield, and Bradford.

This area became famous for producing forced rhubarb, a unique growing method that dates back to the 19th century.

Yorkshire’s cold, wet climate and nutrient-rich soil provided the perfect conditions for rhubarb cultivation.

By the late 1800s, Yorkshire farmers had perfected the art of forcing rhubarb by growing it in dark sheds, which encouraged rapid growth and resulted in tender, sweet stalks.

At its peak in the early 20th century, the region supplied rhubarb across the UK and even exported it to Europe.

The industry declined with the rise of imported fruits, but forced rhubarb remains a Yorkshire specialty.

In 2010, Yorkshire Forced Rhubarb was awarded Protected Designation of Origin (PDO) status, recognizing its historical and cultural significance.