Country of Origin: Egypt
Region(s): Nile River Delta
Grade(s): First Grade
Altitude: 30 metres above sea level
Manufacture Type(s): Field grown, sundried
Cup Characteristics: A lovely deep red infusion similar to grenadine with a taste close to lemonade.
Infusion: Scarlet red to deep burgundy – depending upon amount used.
Ingredients: Hibiscus/Rosella Flower
Description: In history every herb and flower has a symbolic meaning. Hibiscus means grace and beauty. Hibiscus (hibiscus abelmoschus and hibiscus sabdariffa ) a native to Africa is related to a bushy ornamental shrub that decorates many tropical gardens has become a popular showy houseplant in Europe and North America and is a flowery accessory to many young women in the tropics.
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 than 200 species of hibiscus. The type used for tea is 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 and fruit infusions. When blended with rosehips and various other dried fruits the resulting drink is lively, fruity and Vitamin C and A healthy.
If you are using hibiscus petals in a tea and you intend to add milk to the tea, keep the ratio of hibiscus to tea low, as hibiscus will curdle milk.
Hot tea brewing method: Bring fresh cold water to a rolling boil. Place 1 teaspoon of hibiscus tea for each 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot.
Cover and let steep for 5-10 minutes according to taste (the longer the steeping time, the better the flavor as more fruit and herb flavor is extracted). Garnish and sweeten to taste .
( This makes a popular Egyptian drink called Karkadé)
To prepare as an infusion, use 1 teaspoon ( for a stronger infusion use 2 teaspoons) per cup of tea (about 8 ounces). put into your teapot and add boiling water. Let steep for 5 -10 minutes and then pour. It is not necessary to strain the hibiscus as they sink to the bottom of the teapot and are not easily ‘stirred up’. For additional flavor add a large slice of orange or lemon or three slices of fresh juicy peaches. Sweeten to taste.
Iced tea brewing method ( Pitcher) (to make 1 litre): Place 12 slightly heaping teaspoons of hibiscus tea into a teapot or heat resistant pitcher.
Using fresh cold water, boil and pour 1¼cups/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 fresh 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.
Iced tea brewing method ( Individual Serving): Place 2 slightly heaping teaspoons of hibiscus into a teapot for each serving required. Using fresh cold water, boil and pour 170-200ml per serving over the herbal tea. Cover and let steep for 5 -10 minutes. Add hot tea to a 375ml acrylic glass filled with ice, straining the tea.
Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.
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