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Hibiscus Flowers
HERBAL TEA 25g
GRADE 1st Grade New Crop, Flowers, Large
CAFFEINE/ANTIOXIDANT LEVEL: Caffeine free / Low
Cup characteristics: A lovely deep red infusion similar to grenadine with a taste close to lemonade.
Luxury ingredients: Hibiscus petals.
£ 2.00
In stock
PRODUCT ID: 1665
Description
Hibiscus flowers
In history every herb and flower has a symbolic meaning. Hibiscus means grace and beauty, a native to Africa is related to a bushy ornamental shrub that decorates many tropical gardens. Hibiscus flowers become a popular showy house plant in Europe and North America and is a flowery accessory to many young women in the tropics.
The hibiscus plant loves to sun itself in tropical climates. Often found soaking up the warmth in far-flung places like Hawaii and Africa. This plant goes by a bunch of botanical names including its full title – Hibiscus Sabdariffa or Roselle. Before blooming, the trumpet-like flowers are buds called calyces and these are harvested to be added to the tea. Even the lush green bulb and the calyx are chosen to be turned into H. sabdariffa tea. If the original name is something of a mouthful, hibiscus tea is also known as red sorrel tea, agua de Jamaica, and Karkade.
Hibiscus tea may not be a categorical tea as it doesn’t come from the Camellia Sinensis plant like black tea and green tea. But it’s a beautiful infusion that is delicious whether served hot and steaming or when chilled with ice as a refreshing summer pick-me-up. It also has the benefit of being caffeine-free. Making it a delectable choice for those wanting to sip all the health benefits of hibiscus flowers. Without the caffeine crash.
The calyces (often referred to as the hibiscus flower itself) which form the outer covering of the flower buds, are dried and used to make a rosy citrus flavored tea. There are more that 200 species of hibiscus. The type used for tea are Abelmoschus or Sabdariffa. Hibiscus is rich in Vitamin A and C and beta-carotene making it a good antioxidant. Many purport that its health benefits are:
– Replaces electrolytes and quenches thirst during and after athletic endeavors.
– Eases symptoms of colds, flu and coughs.
Hibiscus petals are commonly used as a base for herb & fruit infusions. When blended with rosehips and various other dried fruits the resulting drink is lively, fruity and Vitamin C and A healthy.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 1-3 minutes according to taste (the longer the steeping time the stronger the tea). Milk (hibiscus will curdle milk) and sugar are not recommended. Ideal Brewing Temperature: 90ºC/194ºF or higher.
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 12 slightly heaping teaspoons of herbal tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herbal tea. Steep for 5-10 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
