The Great Tea Debate: Rhubarb and Cream

The YCE Great Tea Debate continues with our first featured tea: Rhubarb and Cream

We British were, apparently, the first to recognise the myriad gastronomic uses of rhubarb. Yorkshire once produced 90% of the world’s winter forced rhubarb in its rhubarb triangle. In fact, the name ‘Yorkshire forced rhubarb’ has been protected since February 2010. This tea was blended to taste like rhubarb pie with fresh dairy cream. ‘A lovely togetherness in one cup of tea’, according to our suppliers. Made from black tea with the addition of blackberry and lime leaves, jasmine, safflower and sunflower petals, neither rhubarb nor cream has been used in the making of this tea.
We followed the brewing instructions for this delicious loose leaf tea, steeping for five minutes in a pot, and were amazed to discover this tea does actually smell of rhubarb pie.
Lauren says: The smell hits you as soon as you put the cup to your lips and you can taste the rhubarb straightaway. I usually drink it with milk which makes it creamier but this is great without.
Lucy says: it tastes like a strawberry and cream boiled sweet, which I love but I also think it would make a lovely iced tea on a hot summer’s day.

Using a heaped teaspoon of tea steeped for five minutes in 170-200ml of boiling water per cup, pour through a strainer over a glass filled with ice, sit back and enjoy. Key to a good iced tea is to brew slightly stronger as the ice dilutes the tea further.
Not only does this loose leaf tea have the tart, sweet taste of rhubarb and cream, the leaves also mirror the pink-red and cream colours of one of our favourite puddings.

Keep an eye out for news of our next tea tasting and see if you agree with any of us.

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