hibiscus flower tea is a popular type of herbal tea which is made from Hibiscus Sabdariffa flower commonly called the Roselle. hibiscus flower tea is made from the sepals of the tropical and sub-tropical bushy annual flower, which is native to West Africa. Hibiscus plants can however, be grown easily almost all over the world, despite ice, snow, flood, drought, or poor soil and continue to bloom year after year due to its versatile and hardy nature making hibiscus flower tea readily available. Hibiscus Sabdariffa is part of a large genus of flowering plants called mallows and blossoms all year round
Preparation and Variations of Hibiscus Flower Tea
hibiscus flower tea is made by preparing parts of the plant, normally but not limited to the flower, which is described as being three or four inches in diameter, white or pale yellow with a deep red spot at the bottom of each petal, and with a firm fleshy calyx at the base, just under an wide, expanding to up to one and a half inches, fleshy and bright red as the fruit ripens which takes around six months. The calyxes, which are often dried, but can be used fresh, are normally boiled and left to steep for five minutes to create a tea which has a pleasant tart flavor and gentle red color. For a stronger or weaker flavor, it can be steeped accordingly.
However, hibiscus flower tea is prepared and consumed in a variety of different ways all around the world. In the United States, hibiscus flower tea was made popular in 1972 by the tea company Celestial Seasonings under the brand of ‘Red Zinger.’ However, hibiscus flower tea has been a part of many different countries cultures for centuries due to its wealth of healing powers. The interesting part though, is that out of the many countries which use hibiscus flower tea as part of their culture, they all use it for different reasons. In Cuba, they ignore the flower and calyxes and use the green leaves to make a tea which soothes the nervous system. Tea made from the Calyxes in Egypt is used as a diuretic and to treat cardiac and nerve diseases. In Iran, hibiscus flower tea is made sour, to treat high blood pressure. In many countries, it is also enjoyed cold as opposed to the traditional western way of drinking herbal tea hot. In Jamaica, it is served iced with ginger, cloves, cinnamon, sugar and often some rum as a traditional drink at Christmas time, accompanied by potato pudding and Christmas cake. hibiscus flower tea is manufactured mainly in Mexico and Jamaica.
Names for Hibiscus Flower Tea
hibiscus flower tea has many different names. One of its most common names is sour tea, named for its tart taste, often likened to that of cranberry or pomegranate. It is also called Karkade in Egypt, Saril in Panama, red tea, due to its deep magenta appearance, soborodo, rosella in Australia, a link to the species of hibiscus is it prepared from, zobo in Nigeria and other African countries, Sorrel in Jamaica, Barbados, Trinidad and Tobago, Belize and Guyana.