Rose Hip

About this tea

Rose hips, the fruit of rose plants, sustained populations through wars and famines with their exceptional vitamin C content. During WWII, British children collected wild rose hips to make syrup, replacing unavailable citrus imports. These ruby-red fruits contain 20 times more vitamin C than oranges. The best hips come from Rosa canina (dog rose) and Rosa rugosa, harvested after first frost when sugars concentrate.

Harvesting requires patience - the hips must be fully ripe but not soft, typically bright red or orange. Processing involves cutting, removing seeds (irritating hairs make them unsuitable for tea), and careful drying to preserve vitamins. Quality rose hips show bright red-orange color in large pieces or halves. Powder indicates lower quality and less flavor. Chilean rose hips are particularly prized for size and flavor.

The flavor profile is pleasantly tart and fruity: like mild cranberries with hints of hibiscus and apple. The tartness comes from natural fruit acids, not bitterness. There's subtle sweetness and floral undertones from the rose heritage. Some varieties offer tomato-like umami notes. The beautiful pink-red liquor looks festive and inviting.

Brewing recommendations: Use 1 tablespoon (4g) crushed hips per 250ml cup with boiling water (100°C/212°F). Steep 12 minutes - the hard shells need time to release flavor and vitamins. Crushing before steeping improves extraction. Excellent combined with hibiscus or elderberries. Always strain well to remove any irritating hairs. Sweetening brings out fruity flavors.

Superb winter immune support with 200% daily vitamin C per cup. Also provides vitamins A, E, and antioxidants. The anti-inflammatory properties may help arthritis. Best during cold season or when fighting illness. Pairs wonderfully with other berry teas and warming spices. Makes beautiful red iced tea in summer. Safe for children - they often love the fruity flavor. The natural pectin content means concentrated infusions can gel slightly.