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Blueberry Rooibos

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Feeling the blues over breakfast?

Feeling the blues over breakfast? One sip of this herbal superfruit brew will have you right back on your feet. Our eureka moment occurred over a breakfast bowl of fresh blueberries and yogurt: the creamy honey-sweetness of South African rooibos works wonders with the fruity brightness of blueberries, while blue cornflower petals make for a beautiful infusion. Lovely.
  • Tea Type

    Flavoured Herbal Infusion

  • Origin

    South Africa

  • Taste Profile

    Sweet, Fruity

  • Tastes like

    Sweet, Fruity, blueberries, honey, greek yoghurt

  • Food pairing

    Natural yoghurt is the perfect match for the creamy fruitiness of this tea

  • When to drink

    For an East Coast breakfast

Brew the perfect cup

Add two teaspoons (around 4g) per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Best enjoyed without milk.

Reviews
* * * * * (2)

2 Reviews

* * * * *
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* * * * * Lovely flavour by Rebekah on 27th June 2016

Very refreshing flavour. This is going to be a nice tea for the summer months.

* * * * * Absolutely delicious caffeine free option! by Michael Murphy on 23rd November 2015

I'm a big fan of rooibos tea and this blend is excellent, the blueberry compliments the rooibos very well. Drinking it with almond milk gives a really nice blueberry muffin flavour, definitely one of my favourites from the Whittard range! Highly recommend.

Origin

South Africa

Herbal rooibos is unique to the Cederberg Mountains in South Africa’s Western Cape province, home to antelopes, leopards and lizards. The Khosian tribes had had been harvesting the leaves of the Aspalathus Linearis plant long before its discovery by the Dutch colonists, who applied the same process of oxidation used to create black tea. As a result, the green, needle-like leaves were transformed to a glowing red, giving the tea its name: rooibos or ‘red bush’ tea. As a herbal plant it’s caffeine free, and the only known source of the antioxidant aspalathin.

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