Hawthorn Berry

About this tea

Hawthorn (Crataegus species), the 'heart herb' of European tradition, has been gathered from hedgerows since ancient Greece. The thorny shrub's berries, flowers, and leaves have all been used, though berries are the most common. Medieval Europeans considered hawthorn sacred, hanging branches for protection. The bright red berries develop from white spring flowers that smell oddly fishy.

Berries are harvested when fully ripe in autumn, then dried carefully to preserve oligomeric procyanidins and flavonoids. Quality berries show deep red color with slightly wrinkled texture and mild fruity smell. European, Chinese, and American hawthorns are used more or less interchangeably. The hard seeds are included in traditional preparations.

The flavor profile is pleasant and fruity: tart like mild cranberries with subtle sweetness and slight astringency. There's no bitterness, just clean fruit flavor with hints of apple. The tartness varies by species and ripeness. Some detect wine-like notes in aged berries. The red to pink liquor looks festive with fruity aroma.

Brewing recommendations: Use 1-2 teaspoons (3g) dried berries per 250ml cup. Pour boiling water (100°C/212°F) and steep 15 minutes - the hard berries need time. Can simmer 10-15 minutes for stronger extraction. Combines well with hibiscus or rose hips for a bright, tart blend. Natural tartness benefits from honey.

Long associated with the heart in European folk tradition, hawthorn is drunk as a slow, everyday cup rather than an occasional one. If you take any heart medication, speak to your doctor before drinking it regularly - hawthorn can interact with these medicines. The pleasant, cranberry-like flavor makes it easy to return to. In China, candied hawthorn is a beloved street snack.