POMEGRANATE HIBISCUS

Hanga Roa, the capital of Rapa Nui (Easter Island), is home to the island’s only harbour, where the first documented blending of dried hibiscus petals and pomegranate is thought to have taken place. It is speculated that Polynesian settlers reached the island by paddling over enormous stretches of the Pacific in massive canoes. approximately the year 400 CE, bringing with them a wealth of cultural practices and relics. Hibiscus blossoms, according to urban mythology, were among those that made the voyage over the ocean. The island’s inhabitants got along great for generations, allowing them to build the massive sculptures for which the island is now known. And the population expanded, along with the island’s lovely and aromatic flowers. While there were many native fruit options available, pomegranates didn’t develop until many years later.
They believe that slaves who had been deported from Peru brought the ruby-red fruit to the island in the 1870s. Pomegranates were widely grown at that time because they had been introduced to South America by Jesuit missionaries. The island’s natives instantly fell in love with the fruit and began using it in concoctions that showcased the island’s own agricultural prowess. An ambitious merchant may have combined hibiscus and pomegranate at one point, as the harbour functioned as a type of bazaar. Juicy berry astringency and round floral notes were a winning combination in his opinion.
Whether the story is true, the sour taste of the flower and sweetness of the fruit together is a winning one.
After visiting the island and being charmed by its culture and cuisine, a master blender was inspired to create a tea blend that would capture every savoury nuance. The grassy Pekoe gunpowder style and the smooth, refreshing finish complement the pleasant, vibrant aroma. A cup of tea so good worth the inspirations of its own tall tales.