BLOOD ORANGE

Contrary to popular belief, blood oranges do not bleed. Yet, they are a genetically modified variety of the common orange. Somewhere in the 17th century, the first blood oranges appeared in the sunny groves of Sicily, in the south of Italy. According to urban legend, the fruit was given its name for the blood that flowed freely in the streets when the local Mafia, the Casa Nostra, governed the region of Italy. The fruit’s popularity grew throughout the years, spreading all over Italy; nowadays, if you go to Rome and ask for an orange juice, it’s likely to have a rich, deep crimson colour because it’s produced with blood oranges. As the name suggests, the orange’s flesh is a rich, dark red on the inside and considerably more juicy than normal oranges. When you take a bite out of a freshly picked blood orange, you’ll notice that it’s a touch sweeter than other orange varieties. High-grown Ceylon tea is naturally astringent, but the blood orange adds a pleasant citrus flavour and a touch of sweetness. Put on a pot of tea, grab a mug, and raise a glass to the sunny shores of Sicily. On ice, this flavoured tea performs as well as any other of ours. Have a nice tea!