Tea of the Week:- Hibiscus Rosella

With it's deep magenta colour and tart cranberry like taste, this week's tea is perfect for Spring!

Hibiscus tea (Rosella) is the infusion made from the calyces (sepals) of the Hibiscus sabdariffa flower, a herbal tea drink consumed both hot and cold by people around the world. The tea contains vitamin C and minerals and is used traditionally as a mild medicine.

Hibiscus tea contains 15-30% organic acids, including citric acid, maleic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, that give it its characteristic deep red colour.

Originally from Angola, Hibiscus is now cultivated throughout tropical and subtropical regions, especially in Sudan, Egypt, Thailand, Mexico, and China.

Research has shown that drinking Hibiscus Rosella Tea can reduce blood pressure in people with type-2 diabetes, prehypertension or mild hypertension. 

One traditional use of Hibiscus Tea is for reducing blood viscosity, according to the Center for New Crops and Plant Products at Purdue University. In modern terms, that would mean a reduction in cholesterol levels. Although research has shown mixed results, several studies have indicated that Hibiscus Tea can help lower or maintain cholesterol levels. 

Health benefits aside, we think this tea is absolutely delicious and is best enjoyed on a spring afternoon sitting in your garden.

 

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