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Rhubarb cream tea. It is common knowledge that anything made with rhubarb, (Latin: Rheum officinale), will always taste better if one rolls the "r" when the word rhubarb is pronounced. This tea is no exception. The first people to recognize the myriad gastronomic uses of Rhubarb were the British at the time of Queen Victoria. During her rein, Rhubarb surged in popularity since it was easy to grow and thrived in the damp British climate. British cooks developed recipes ranging from baked rhubarb with brown sugar to Rhubarb crumble with cream. Can you say delicious? Not surprisingly, many of these recipes are British favorites to this day. After a trip to England, we decided that the time was right to develop a rhubarb-flavored tea. Next, we determined that the resulting blend should be naturally sweetened with the addition of fresh dairy cream. The result, we're sure you'll agree, is nothing short of wonderful - sweet, creamy, astringent - absolutely delectable. Say it with us again: Rrrrrrrhubarb! Rrrrrhubarb cream tea!
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
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