Today I have a very rare tisane to write about which is the tea made out of the flowers of the kiwi fruit. This was gifted to me by Mr Yogurtcu, who made this tisane by drying the kiwi blossoms from his own garden. He checked with an academic first whether kiwi flower would be edible or not. When he received an affirmative reply, he was set to try it.

Interestingly, I found similarities between this tisane and camellia blossom tea. They both had an unusual vegetal note. But this tea was sweeter than I expected, and I tasted some oat and nut flavours. It also had some citrus and refreshing edge, overall, it was pleasant to drink. Obviously, tisanes are consumed for their health benefits. I was unable to identify any research on kiwi blossom tea which is probably not a very common beverage. But why not? As long as the blossoms are plucked once they served nature (encouraged pollination etc.), why cannot we make its tea and get closer to zero waste?

Kiwifruits were introduced to Turkey towards the end of 1990ies, and they now grow in few areas including the Eastern Black Sea region where tea grows (camellia sinensis). As the orchards are still young, the yield is currently low, but a rapid increase is expected in the years to come. So, get ready for kiwi blossom tea from Turkey in the future!

Tea Profile:

Type: Tisane Origin: Turkey Harvest time: 2020 Leave colour: Yellowish white flowers and green stems Liquor colour: Light yellow Tea aroma: Fruity and oaty Tea taste: Sweet with fruity, oaty and citrus notes Steeping/brewing: Put two tea spoons of Kiwi Blossom in hot water (200 ml) around 90°C and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves a couple of times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste. Shelf life: Unsure but possibly up to 24 months