Hibiscus Flowers

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Hibiscus flowers form a major part of many fruit tea blends, however the flowers make a beautifully refreshing infusion on their own.

These flowers are a deep red with several shades of pink, they have an exquisitely tangy aroma and produce a wonderfully bright cup, with a wonderful flavour.

Health Benefits

Hibiscus sabdariffa. Naturally rich in antioxidants and Vitamin C, Hibiscus cools the body, helps lower cholesterol and generally relaxes the body.

All parts of hibiscus plants are used traditionally. Due to their soothing (demulcent) and astringent properties, the flowers and leaves have been traditionally used to treat conditions such as cancer and gallbladder attacks, to lower blood pressure, to relieve dry coughs, and topically to treat skin afflictions.

The flowers contain substantial quantities of flavonoids and proanthocyanidins, which are associated with antioxidant, fever-reducing (antipyretic), pain-relieving (analgesic), and spasm-inhibiting (spasmolytic) activities.

Of the many polysaccharides, the acidic polysaccharides show the most interesting properties.

For example, they stimulate specialized skin cells which would presumably promote wound healing and these polysaccharides are also immune-modulating.

There is also a high concentration (15 to 30%) of simple organic acids such as citric and malic acids.

Brewing

The secret to a really good cup of tea, apart from quality leaves, lies in the quality of the water.

Wherever possible use filtered or bottled water and never over boil water as this results in flat tasting tea.

Use 1tsp of Hibiscus flowers per person, pour boiling water over and allow to infuse for between 3 - 5 minutes depending on your taste.

Leaves are suitable for multiple infusions, again depending on your taste.