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Hibiscus
In stock
Art.Nr.#: 9553
Description / Hibiscus
From Burkina-Faso we bring you this organically grown hibiscus. Use it as it is, or add some leaves to your black tea.
Take 1½ teaspoons of leaves and add 2 dl of boiling water. Let it steep for at least 4 minutes. Hibiscus is so forgiving - even if you forget about the leaves, you can't get bitter. Was it too strong? Dilute with a little water. If you want, strain the leaves, otherwise you can leave them on the bottom of the cup or glass. The beautiful color makes it ideal for serving in glasses.
The typical sweet and sour taste is not only refreshing, but hibiscus has long been used in traditional medicine, particularly for its calming effect. A 2008 study by the US Department of Agriculture found that tea made from hibiscus flowers*) has an antihypertensive effect, although more research is needed.
However, pregnant women should be careful with hibiscus as there may be some risk of endocrine disruption.
Keep in mind that all agricultural products vary from year to year and also from harvest to harvest, both in terms of taste and appearance. Therefore, the taste may be more acidic one year, sweeter another.
Best iced tea!
Make it like this: Boil 1 liter of water with 4 tablespoons of hibiscus leaves. Let it boil for 10 minutes and then cool down. Before it is completely cold, stir in 2 tablespoons of honey. When cold, strain the leaves and squeeze in 1 lime.
Fill four large glasses with ice cubes and pour on the hibiscus tea. Scrape out ½ passion fruit per glass, and garnish with a slice of lime.
*) To be precise, it's not really the flower petals that are used, but the lining leaves. The hibiscus variety used is called hibiscus sabdariffa. The bracts (which together form what is called the calyx, because it looks like a cup) are fleshy and have long been used for their color and flavor.
There are around 250 different species of hibiscus and several are national flowers such as in South Korea (hibiscus syriacus) and Malaysia (hibiscus rosa-sinensis).
More Information
| Organic | Yes |
|---|---|
| Base tea organic | Yes |
| SKU | 9553 |
| Ingredients | Hibiscus leaves from controlled organic farms. |
| Dose | 2-3 grams (1½ tsp) / 2 dl |
| Water temperature | 100 °C |
| Steeping time | 4-6 minutes |
| Tips | Take some more leaves and try building a couple of times on the same leaf. |
| Origin | Burkina Faso |
Customer Reviews
What is the difference? Does it matter in the long run?
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Te-Centralen answers: It is a bit tricky to know the difference, as we do not know their products. The taste should tell you a lot about whether it's a good product or not. (Other customers find our hibiscus very affordable, and that's because our partner imports directly from the manufacturer in Burkina Faso, without intermediaries.) As for "usefulness", it's hard to be sure without doing expensive tests.
After taking a cup of hibiscus tea every morning for a few months, my blood pressure has gone from too high to really good. This may be a coincidence, but after having high blood pressure for a few years, I will continue to use this tea. I read online that you should not drink hibiscus tea if you are taking antihypertensive medication.
When this bag is finished, we will order 4 more; two for us and one for our tea-loving friends.
The tea is very fresh, almost slightly acidic and is excellent chilled (even hot, but nothing beats an ice-cold glass of hibiscus tea). The process of making it into iced tea is deceptively simple; take a teapot with a strainer, pour in some leaves and add hot water (we used 85C because that's the default on the kettle) and leave until cool enough to put in the fridge. Leave in the fridge with the leaves in and drink at will.
It's fine to just top up with new hot water once or twice more for the same leaf.