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A truly excellent tea can be as layered and complex as a fine wine, and with a bit of practice you can learn to discern the exact origin...
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In 1886 our founder Walter Whittard set up his very first shop, filled floor-to-ceiling with the world’s finest tea, coffee and cocoa. Those brave new brews are now time-honoured classics and we’re still following our nose for the new…
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We’d been feeling a bit blue after all this summer rain. It’s not autumn yet, surely? When the sun finally came out, we made the most by taking breakfast outside: a bowl of blueberries, greek yogurt, a spoonful of honey and a mug of Blueberry Rooibos to match. Suddenly it all came together: blueberry, rooibos, smoothie. Well, obviously!
It all made sense. High in vitamin C and packed with antioxidants, blueberries were one of the first fruits to be dubbed a ‘superfood’. Rooibos, meanwhile, is the only known source the antioxidant aspalathin, thought to help protect the cells against a number of lifestyle diseases. The rooibos plant is unique to the South African Cederberg Mountains, processed in the same way as a black tea to produce a rich, malty and caffeine-free herbal infusion.
Blending our Blueberry Rooibos with berries, banana and superfood seeds proved absolutely delicious. First you got the hit of the blueberries, then the vanilla notes and warm, malty sweetness of the rooibos came through. Flax, hemp and chia seeds provide an extra buzz of omega 3 and nutrients, adding richness and a glossy texture – not to mention making the smoothie super-filling. It’s amazing if you’re the sort of person who always gets hungry long before lunch…
We chose frozen blueberries to make the smoothie extra frothy and thick, but you might like to make the most of the blueberry season. Fresh blueberries were just beginning to ripen on the bush outside the kitchen door, so we threw in a couple for good measure. It made the smoothie slightly more tangy, so if you’ve got a bit of a sweet tooth try adding a spoonful of Manuka honey.
How to be blue
There’s not much to the recipe. First brew two cups worth of Blueberry Rooibos (use about a teaspoon of loose leaf per cup, and infuse for a good 5 minutes for strength). Put in the fridge until chilled then blitz all the ingredients in a blender until smooth. It’s a breakfast in itself!
2 cups of brewed rooibos tea, steeped and chilled
1 1/2 cups frozen blueberries
1 tablespoon flaxseed
1 tablespoon hemp seeds
½ tablespoon chia seeds
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