How to Make Hibiscus Tea
Hibiscus is a plant of the family Malvaceae and has about 200 species. Hibiscus is grown on large plantations in Sri Lanka, Egypt, Sudan, India, China, Mexico and Thailand.
Some people grow hibiscus at home and consider it one of their favorite plants. And as a rule, these people can distinguish different types of hibiscus: Sudanese rose, Chinese rose, carcade, red rose, red sorrel, okra, kenaf, Sharon rose, Venetian mallow.
Hibiscus tea is made from the petals of Hibiscus sabdariffa (Sudanese rose or karkade).
The flowers of this type of plant are added during the preparation of confectionery, jelly, jam, as well as when brewing tea (although it is more correct to call Hibiscus tea like tea because it does not belong to any of the varieties of tea, it is a herbal drink). The leaves of this type of hibiscus are sometimes eaten as vegetables.
Tea can be called a cure for all diseases. That is how it is mentioned in the old medical reference books. This tea has had many names throughout its history: the drink of the pharaohs, the royal drink and so on.
And if you have such a tea, now you will see how to make hibiscus tea and make sure that it is simple.
Four Ways to Make Hibiscus Tea
1. Put the hibiscus in a bowl of boiling water and boil for about 3 minutes. At the same time, the water is painted in a bright red color and acquires a characteristic delicate sweetish-sour taste. Add sugar to the drink.
2. Put the hibiscus in a bowl of boiling water and infuse for 5-10 minutes. Accordingly, it is possible to get a less or more strong drink.
3. You can cook a cold hibiscus tea like this: put the hibiscus petals in cold water and bring to a boil, then add sugar to taste, remove from heat, draw and cool. Serve should be very cold and even better with ice.
4. In order to make a hibiscus tea according to an Egyptian recipe, you need to pour 3 teaspoons of petals, into 1 cup of cold water, soak them petals for two hours (or you can spend the night, then in the morning you will have a magic drink). After a specified time, put on a small fire, bring to a boil, boil for 4 minutes, then strain the drink or just catch the petals (although you can leave the tea leaves). Add sugar to taste. You can drink this tea both hot and cold.
In addition to taste, you can also add a variety of spices, herbs and fruits. Such a royal drink deserves it. You can choose: cardamom, cloves, cinnamon, mint, lemon balm, ginger or lemon. Try hibiscus tea with your favorite spices. This will give the tea a refined taste and a new flavor.
How Best to Brew Hibiscus Tea – Fundamental Rules
– If you want to get the most delicious drink, then take a dry tea leaves, where the hibiscus petals are dried in whole or at least in large pieces, and not powdered.
– The average amount for brewing tea is 1.5 teaspoons of hibiscus petals per glass of water, but, of course, you can increase/decrease the amount of tea leaves to taste.
– It is better to take a ceramic or glass teapot (or a cup, a mug – it is convenient to make this tea even without additional strainers)
– It is better not to use metal utensils, as the metal adversely affects the taste and color of the drink. To prepare a drink directly on the fire, use enameled ware, or cook in a water bath.
– The taste of the drink depends largely on how strong it is brewed. Hibiscus tea is consumed both hot and cold, with or without sugar. Hibiscus tea has excellent refreshing properties due to the citric acid it contains, making it an indispensable drink in hot, sultry weather.