When I lived in the UK, one of my colleagues mentioned that ‘pomegranate’ was an exotic fruit when he was growing up (50 plus years ago). For me, it was always the fruit that takes an effort to cut and eat.
In Turkey, we mostly drink its juice and eat it like a fruit. Perhaps except for the South Eastern region where you can find some mezes with pomegranate).
Dried pomegranate flower is also sold in the market. Perhaps, not as common as hibiscus (there is also a misconception as hibiscus flowers are also called pomegranate blossom), but I could buy it in the famous spice bazaar.
According to this resource, studies have shown that the antioxidant activity of the pomegranate flowers yielded activity two to three times the antioxidant potency of tea or red wine. Possibly, for this reason, its use is promoted for better skin. Another resource lists the uses of pomegranate in the treatment of various ailments including cuts, sore throats, dysentery and gum disease as part of folk medicine. But recent research also suggests that the fruit may be used in the treatment of cardiovascular disease, diabetes, and various forms of cancer.
The taste was not as strong or sour as I expected it to be. It had some hay and fruity aroma with almost no sweetness. I was surprised as hibiscus tea tasted more like pomegranate than this tea. I think I can make a generalisation that no blossom teas taste like their fruits. This applies to camellia and kiwi blossoms and now to pomegranate too.
Harvest time: 2019
Leaves colour: Pinkish red velvety flowers
Liquor colour: Light yellow
Tea aroma: Fruity and oaty
Tea taste: Mellow with oaty notes
Steeping/brewing: Put two tea spoons of pomegranate blossom in hot water (200 ml) around 95°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: 2 years