Our Newest Creation - Strhubarb Black Tea Posted on 06 Jun 08:07

With summer in sight, it’s hard not to dream of backyard gatherings soaked in sunshine that leisurely fade into golden sunsets, and then firefly nightlights. Most of all, we eagerly await the treats that come with the season, like a classic slice of strawberry rhubarb pie. We captured this iconic American treat in our Strhubarb Black Tea that is bursting with juicy, crisp and tenderly sweet notes. Anchored by rich, malty tastes of the Organic black tea from the Anxi Region of China, the golden amber hued sip offers aromas of dark chocolate covered strawberries or warm, buttery pastries slathered in berry jam. First sip and we’re immediately sent to the Farmer’s Market with ripe, luscious, sweet strawberries and crisp, tart stalks of rhubarb.


This whimsical blend begs to be paired with slices of pie or blended into chilled sips. Below we’ve shared a duo of drink recipes that cater to your cravings of subtly sweet and creamy or bright and herbaceous. Our light and bright Strawberry HeartBeet Latte plays up the berry notes with sliced strawberries, sweet local honey and just a touch of earthy beet powder that amps up the red hue. It’s fresh, slightly creamy, and subtly sweet, all while embracing the tart rhubarb flavor of the tea that plays nicely with a touch of earthy beet.


If you can’t decide between lemonade stand sweetness and a chilled strhubarb sip, our Basil & Mint Lemonade will surely satisfy your craving. The zing of lemonade pairs well with the tart rhubarb flavors in the tea. Basil and Mint add bright, herbaceous notes that elevate this classic half and half drink. Fresh strawberries are sliced and infused to let the berry notes of the tea shine stronger than ever. Plus, we’ve heard that it makes a great cocktail base.


Recapture the nostalgic spark of backyard gatherings with our Strhubarb blend and celebrate summer!


Strhubarb Basil & Mint Lemonade

  • ½ cup water
  • 1 tablespoon Strhubarb Black Tea
  • ½ cup fresh lemonade
  • ½ cup sliced strawberries
  • 2 tablespoons roughly chopped basil
  • 2 tablespoons roughly chopped mint

Heat ½ cup water to 195 degrees and then steep 1 tablespoon of the Strhubarb tea for 5 minutes. Remove tea leaves and let cool in the refrigerator or freezer until completely chilled.


Fill a medium jar or other airtight container (that can hold 1½ cups liquid) with lemonade, chilled Strhubarb tea, strawberries, chopped basil, and chopped mint. Seal the lid airtight and shake vigorously for one minute (to encourage infusion of flavors). Let infuse in the refrigerator for at least 1 hour.


Strawberry Heartbeet Latte

  • 1½ tablespoons Strhubarb Black Tea
  • ½ cup water
  • 1 cup unsweetened almond milk
  • 1 tablespoon honey
  • 1½ cup sliced strawberries
  • 1/8th  teaspoon beet powder

Heat ½ cup water to 195 degrees and steep Strhubarb tea for 5 minutes. Chill tea in freezer or refrigerator until completely cool. Add brewed tea, almond milk, strawberries, honey and beet powder to blender. Blend on high for several minutes to mix. Serve immediately over ice.