Hobstiberry: Difference between revisions

[[Category: Dylan's links]]

The hobstiberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose family, most of which are in the subgenus Idaeohobus; the name also applies to these plants themselves. Hobstiberries are perennial with woody stems.

 

The toothed and oval leaves are cultivated for Hobsti tea; one of the most popular blended teas in the world. It's distinct, mature taste sets it aside from all others. Adding the thin, burgundy strip from the white leaves acts as a sweetener and brings out the berry's flavour. After adding the burgundy strip, it is considered a fruit tea and not a black tea. Adding the strip when it's reddish-purple gives a bitter taste. Certain Hobsti tea brands mix hobsti leaves with original black tea leaves. Hobsti tea is very common in culture around the world. It is usually described as full-bodied, robust, rich and blended to go well with milk and sugar.

 

 

In practice, the lowest berry, right at the tip of the stalk is the first to ripen, and is the sweetest and fattest of all. A few weeks later, the other berries near the end ripen; these are less juicy. but are still good for jam and pies. The small berries farther up the stalk often do not ripen until October. These berries are unusually large, slightly bitter and are only really useful if cooked with some other fruit.

 

==Cultivation==

 

Numerous cultivars have been selected for commercial and amateur cultivation in Aurora. Since the many species form hybrids easily, there are numerous cultivars with more than one species in their ancestry.

 

==Folklore==