I LOVE THIS TEA!!!The flowers of Hibiscus, Rosa sinensis ("Chinese rose") may or may not have originated in China, as its name suggests, but today it is grown around the world. Rich in vitamin C, the full flavor and deep red color of the infusion made from its magnificent blossoms have long made it a favorite healthful beverage, both hot and cold. Hibiscus, also known as red-sorrel, is listed in the German Commission E Monographs and its flower tea was traditionally used internally for stimulating appetite, soothing sore throats, laryngitis and tonsillitis, coughs, dryness of the lungs and digestive upsets. The tea also contains high concentrations of colorful purple flavonoids called anthocyanins that are antinflammatory as well as lots of vitamin C. Anthocyanins are beneficial for skin and vascular health and are also known to coat the surface of cell membranes and protect them from enzymatic and free radical damage. The powdered flowers of a related plant have been shown to stimulate cellular regeneration, cleansing and detoxification.
PREPARATION:
To prepare a hibiscus infusion, use a few pieces, just over a teaspoon, per cup of boiling water and steep about 5 min. Hibiscus is very tart, so you will probably want to sweeten it with honey, sugar or other sweetener. Hibiscus flowers may be infused multiple times. Alternatively, soak ¼ cup (½ oz) hibiscus in a quart of cold water overnight. In the morning strain out the flowers and sweeten to taste.
I like to make mine in a drip coffee pot as it keeps the water hot enough and is easy to clean up. I simply fill the #4 filter and make a full pot. While still hot, I add sliced ginger and a sliced lemon. Once cool, I simply use 2/3 tea to 1/3 water – and serve hot or cold. It’s great to make and keep in the fridge.
Botanical Name: Hibiscus sabdariffa L.Origin: EgyptOrganic: QAI Certified OrganicKosher: KSA Certified
Thank you Bruce
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