Passion fruit needs no introduction. You cut one open and it is instantly there: the vivid color, the scent that summons the tropics, that blend of fruit, acidity, freshness and a small promise of somewhere far away. Passion fruit speaks a direct language.
I notice it again and again at events. When I bring cocktails made with passion fruit, they disappear faster than the baker's fresh croissants in the morning — most recently at a corporate event for Schminkbar in Zurich. The moment passion fruit hits the glass, guests reach for it. Perhaps it is that tension that makes it so interesting: a lovely sweet-and-sour balance that brings exotic energy to the drink while staying elegant.
That is what came to mind the first time I had TeeGschwendner's passion fruit tea in my glass. The evening before, I hadn't finished my pot, so the next day a cooled remainder was left over. The freshness and the aromatics caught me at once. That was nearly ten years ago; back then I still knew nothing about cold brew.
Summer, the exotic, the feeling of a holiday. (Images: Courtesy)
An Always-Fresh Tea
