There is a huge variety of varieties and types of tea in the world, each of which is useful in its own way, interesting in taste and original. The record holder among healthy drinks is hibiscus tea (from Sudanese rose or hibiscus flowers).
Many experts note that regardless of whether hibiscus is cold or hot, it has unique properties to resist a number of diseases. However, it is possible to fully preserve the entire healing composition of the Sudanese rose by adhering to the tea preparation technology.
You can enjoy its amazing taste, aroma and fully preserve it all by following the correct cooking technology.
They first started brewing hibiscus in Ancient Egypt, where the drink became a national treasure, and the process of preparing and drinking tea turned into a real ceremony. The knowledge of the Egyptians is still used today.
- You can enjoy the most intense taste, color and aroma only by using whole buds and petals. The powdered product does not have all the properties of hibiscus.
- The optimal proportions for making tea are 1-1.5 teaspoons of dry tea leaves per glass of water.
- It is best to brew the drink in porcelain, glass or ceramic containers; metal containers should be avoided.
- If you want to make cold hibiscus, use ice cubes prepared in advance from tea leaves.
- Hibiscus inflorescences give up all their beneficial properties when first brewed, so hibiscus is not suitable for repeated use.
If there are no contraindications, feel free to choose any recipe for Sudanese rose tea. After all, regardless of its composition and method of preparation, what will appear on the table is not just a warming drink or a refreshing summer compote, but a real multivitamin complex, rich in nutrients necessary for life.
Cooking classics
Many cookbooks tell you how to prepare Sudanese rose. Every national cuisine has at least one recipe for this drink. Among the variety of tastes and aromas, we can highlight several of the most popular recipes that are used all over the world.
- Hibiscus inflorescences and petals are soaked in clean water at room temperature for several hours, at least 2, after which the drink is boiled for five minutes over low heat. The tea is especially rich, has a beautiful ruby color, and is equally tasty hot or cold. If desired, it can be sweetened with honey or sugar.
- Dry tea leaves in the proportion of 1 tbsp. l. pour 0.5 liters of water at room temperature and leave overnight, then add a sweetener and pour into cups.
- An excellent summer compote recipe for those who like slightly sour drinks. Pour boiling water over the petals and buds of Sudanese rose (1 tsp per 250 ml) and boil for 3-5 minutes over low heat. During this time, the drink will acquire a beautiful shade and a light, traditional hibiscus taste.
- Hibiscus inflorescences at the rate of 1 tsp. pour boiling water into a glass and leave for 5 to 10 minutes.
Note: in many national cuisines, hibiscus is the basis for preparing punches and cocktails, both alcoholic and non-alcoholic. Sudanese rose responds well to any experiments, which is why gourmets often brew hibiscus with mint, rose hips, various spices, lemon, and berries.
Recipes with additives for every taste
There is no single answer to the question “how to brew hibiscus petals correctly,” because in the tea cookbook there are a huge number of recipes for the drink. Additional components in each of them are added to the frame for an amazing diamond - the main ingredient - hibiscus. To enjoy the pleasant, refreshing taste of tea, just add mint freshness or a ginger note.
Spicy-fresh
- fresh ginger - 0.5 tsp;
- ground cardamom - a pinch;
- water - liter;
- hibiscus – 2 tbsp. l.
The preparation technology is simple: put hibiscus, grated ginger root, cardamom for a spicy note in a container and pour boiling water over it. You need to infuse the drink for a quarter of an hour.
This tea promotes active metabolism; in consultation with a doctor, it can be used in combination with physical activity. You can fill up snacks with the drink, because a cup of tea quickly and for quite a long time dulls the feeling of hunger.
Lemon-spicy
Required set of components:
- water - two glasses;
- hibiscus – 2 tsp;
- lemon - two slices;
- honey stevia – 1 tsp;
- set of spices for mulled wine – ½ tsp.
You need to pour water into a container, add all the ingredients except hibiscus and cook after boiling for one minute. Then add the petals, continuing to cook for a few more minutes. The treat is ready.
Note: this drink perfectly warms you up in winter frosts, and in the summer you can drink it as a compote, because the light taste perfectly quenches thirst.
Summer refreshing
To prepare you will need:
- hibiscus – 2 tbsp. l.;
- juice of one lemon;
- water - two liters;
- stevia – 1 tbsp. l.
First you need to boil water and pour boiling water over stevia (honey grass, a natural sugar substitute) and hibiscus. Leave to cool completely, then strain and add lemon juice. Compote is best drunk with ice in the summer.
"Hastily"
Required ingredients:
- hibiscus – 1 tsp;
- cloves - two pieces;
- water - glass.
Place hibiscus and cloves in a cup, pour boiling water over it, and after ten minutes enjoy its original taste.
Refreshing
To prepare this wonderful treat you need:
- hibiscus – 1 tsp;
- lemon balm - ½ tsp;
- lemon - to taste;
- water - glass.
Put hibiscus and lemon balm in a cup, add boiling water, leave for a quarter of an hour, then add lemon and drink for pleasure.
Diuretic with rosehip
Required ingredients:
- hibiscus – 1 tsp;
- rose hips (chopped fruits) – 1 tsp;
- orange juice;
- ice cubes;
- water - two glasses.
Add hibiscus and rose hips to boiling water, leave for a quarter of an hour, add orange juice and ice.
Note: if you brew only rose hips in combination with Sudanese rose buds and sweeten with honey to taste, you will get a powerful anti-infective agent that will help with colds and strengthen the immune system.
Consumption of hibiscus in different countries
People like to drink hibiscus in many countries, and in each there are certain traditions of its preparation and original recipes. It is most widespread in the European region, where proper and healthy nutrition is not just a tribute to fashion, but an entire religion and way of life.
In Europe, they prefer to drink hibiscus chilled, adding lemon juice and sugar to taste. Recipes with rose hips and mallow inflorescences are also common.
In Thailand and other Asian countries, given the hot climate, ice is always added to the sweetened drink. In addition, here hibiscus is an integral component of the wine.
In Egypt, it is a national drink that can often be found at weddings. Raising glasses of tea made from hibiscus petals, guests make toasts in honor of the newlyweds. In West Africa they like to add mint and ginger to it.
Jamaica has its own exclusive recipe, as well as a culture of drinking hibiscus. Sudanese rose inflorescences are brewed in boiling water, adding ginger, cloves, cinnamon and sugar. Then it is cooled and drunk as a tasty, tonic compote, most often with rum. At Christmas, the drink is served with a fruit cake.
In Panama, the recipe is similar except for one component - nutmeg.
There are a huge number of recipes for drinks based on hibiscus petals - as many peoples as there are, so many ways to brew this amazing plant. Surely you will find your favorite method of making tea. Fantasize, try different combinations of flavors, enjoy the play of aromas.
photo: depositphotos.com/belchonock, maxsol7, Kurganov, matka_Wariatka
Sudanese rose or hibiscus sabdariffa is an annual herbaceous plant of the mallow family. Its dark red petals, calyxes and subcups are the raw material for making hibiscus flower tea.
Hibiscus is considered a traditional Egyptian drink, as evidenced by its other, ancient name - the drink of the pharaohs. Hibiscus flowers were discovered during excavations in tombs among other burial attributes of noble Egyptians.
Currently, hibiscus is grown industrially in many tropical regions of the globe - in Sudan, India, Sri Lanka, Egypt, Thailand, etc. and is supplied to almost all countries of the world.
The preparation of raw materials for hibiscus is quite simple. Large petals up to 10 cm in diameter are collected by hand and dried. Both large-leaf hibiscus tea and powdered tea are sold. Large-leaf tea is of higher quality; powdered tea often contains various additives that impair the taste and quality of tea.
Hibiscus gained popularity due to its unique properties (in the Arab world it is considered a cure for all ailments).
Useful properties of hibiscus
- Sudanese rose petals are rich in fruit acids - malic, tartaric, ascorbic, citric, linoleic, etc. At the same time, they do not contain oxalic acid, which promotes stone formation in the kidneys and urinary tract.
- Hibiscus is rich in biologically active substances, such as flavonoids, anthocyanins, polysaccharides, pectin and mucous substances.
- Anthocyanins have pronounced P-vitamin activity, which implies the ability to strengthen the walls of blood vessels, regulating their permeability. In addition, these substances have antitumor activity and the ability to reduce the rate of formation of fatty deposits.
- Hibiscus flavonoids (quercetin) actively cleanse the body of toxins, stimulating the gallbladder and protecting the liver.
- Polysaccharides also help remove toxins from the body. In addition, they activate the body's protective functions and are effective natural immunostimulants.
- Flowers steamed in tea leaves, with a sweet and sour taste, are an excellent vitamin supplement and contain a lot of pectin, which promotes the active removal of toxins from the body.
- Vitamin C, contained in large quantities in hibiscus, helps lower cholesterol levels in the blood.
- Hibiscus tea normalizes blood pressure and is recommended for use by both hypertensive and hypotensive patients. To increase blood pressure, drink hot hibiscus, to lower it - cold.
- Hibiscus extract has a powerful antibacterial effect on bacilli, intestinal bacteria, various strains and staphylococci, without damaging the intestinal microflora.
- The anti-inflammatory properties of hibiscus are successfully used to treat diseases such as laryngitis, bronchitis, and tracheitis.
- The drink is used to improve the general condition of the body, improve blood circulation, prevent blood clots, relieve general fatigue and even relieve hangovers.
How to brew hibiscus correctly
The Egyptians knew how to cook hibiscus. They were the ones who prepared it, i.e. Cooked for some time, or rather 3-5 minutes. Dried hibiscus petals were poured with cold water and brought to a boil. Boiling allows you to extract the full range of flavors from the petals.
You can brew hibiscus in the usual way, like tea, pour boiling water over it and leave for 5 minutes.
A somewhat troublesome, but most effective method of brewing is suggested by culinary master V. Pokhlebkin. According to his recipe, the hibiscus is not boiled, because... Under the influence of high temperatures, many useful substances are destroyed.
Hibiscus recipe from Pokhlebkin: Pour 10 dried hibiscus petals with boiling water in a porcelain vessel and keep it on the stove with the oven on, i.e. on a hot surface. This brewing method allows you to preserve the best qualities of the drink as much as possible.
And finally, you can not brew the hibiscus at all, but infuse it in water at room temperature. True, this will take a little longer - about an hour. This drink preserves all vitamins and microelements.
With any brewing method, you must remember that you cannot use metal utensils. Otherwise, the drink turns out tasteless and colorless.
You can brew hibiscus petals only once, as they completely release their juice.
In the wake of the popularity of Chinese tea, which has recently become both a criterion for assessing fine taste among gourmets (for example, what is the difference between oolong and pu-erh) and a way to fill leisure time (a slow and mannered tea ceremony), we have almost forgotten about the drinks we loved since childhood and, by the way, , no less exotic. Remember how your grandmother and/or mother poured a steaming, aromatic, bright raspberry color and sweet and sour taste decoction of Sudanese rose petals into your cup! Later, having grown up, you learned that this beautiful and tasty drink is called hibiscus and can be drunk not only hot, but also cooled to quench your thirst. But over time, new vivid impressions come to replace the usual delicacies and displace them from everyday life. A similar story happened with hibiscus. Its “revenge” and triumphant return to the diet of compatriots, and at the same time to the menu of cafes and restaurants, began after our compatriots began to spend their holidays in Egypt. And we were surprised to discover that hibiscus, this “grandmother’s tea,” is not only not forgotten there, but is also very loved, considering it their national drink.
The Egyptians revered hibiscus back in the days of the pharaohs, and have not changed this tradition to this day. Over the centuries and millennia, living conditions and taste preferences changed, the fame of the drink made from rose petals spread far beyond the borders of Egypt, but hibiscus remained essentially unchanged. Today, not only a pure decoction is prepared from it, but also tea mixtures, refreshing cocktails and cosmetic preparations. But few products can boast as long a love story between it and its fans. There are many reasons for this: both objective and subjective, as well as proven by medicine and simply public opinion. And there is no longer any need to limit yourself solely to memories of “red tea from childhood,” because hibiscus offers so many different and interesting adaptations in its own way. But the main thing that we must now learn and strictly understand is that the concepts of “hibiscus” and “red tea” have nothing in common with each other. If the first is the name of the plant from whose petals the drink is produced, and, accordingly, the drink itself, then red tea is semi-fermented tea according to the Chinese traditional classification (neither green nor black). Everyone who does not want to lose face in the company of tea lovers should distinguish between them. We will now tell you what else you need to know about hibiscus and how to brew it correctly.
Properties and benefits of hibiscus
There is also a geographical difference between red tea and hibiscus. Unlike Chinese tea bushes, hibiscus, from which the raw material for hibiscus tea is produced, was first discovered and cultivated in India. However, it has gained worldwide fame as the Sudanese rose and is already grown on an industrial scale not only in Sudan, but also in Egypt, Thailand, Mexico, Sri Lanka, Java and all in India. Despite its tropical origin, this plant is a close relative of our mallow; it is very unpretentious and easily adapts to a wide variety of climatic conditions, generously giving all of itself to people: all parts of the Sudanese rose are edible. But the drink is made only from inflorescences. They look like little roses, consisting of a calyx, subcup and large petals, about 10 centimeters long - all of this is carefully removed from the bush, dried, and then used for brewing in water. Sometimes hibiscus seeds accidentally end up in the tea leaves package. If you find them, you can even plant a Sudanese rose yourself in a flower pot with soil and grow your own hibiscus bush. And also know that when you come across the names “rose of Sharon”, “mallow of Venice”, “Kandahar”, “Okra”, “Kenaf” and even “red sorrel”, you see the same hibiscus, or hibiscus - so many names were given to him by fans in different parts of the world.
The reason for such mass love for hibiscus is quite clear. This is a drink with a slight sourness and a hint of fruit, and almost everyone likes this taste. When hot it resembles tea with jam, when cold it resembles berry juice. Hibiscus goes well with different flavors and aromas; you can add sugar, honey, ice, vanilla and/or a slice of lemon. Often there is a ready-made mixture of tea leaves from Sudanese rose petals with pieces of dried apple and other dried fruits. But, of course, natural hibiscus without impurities fully reveals its properties. Please also note that when choosing and purchasing hibiscus, it is better to prefer large-leaf tea leaves - since ancient times it has been considered in the East as a miracle cure for many ailments. And deservedly so. The very rich red color of hibiscus indicates a high concentration of anthocyanins and vitamin P in it, which directly affect the condition of the walls of blood vessels, the heart muscle and the entire cardiovascular system. Hibiscus is recommended for use by anyone who is concerned about this area of health. It strengthens capillaries, regulates their lumen and permeability, and affects pressure. Moreover, at different temperatures, hibiscus has different effects on it: a hot, freshly brewed drink increases blood pressure (recommended for hypotensive patients), while a cooled drink lowers it (useful for hypertension).
All these wonderful properties are imparted to hibiscus by its composition. In the first place in it are fruit acids (ascorbic, malic, tartaric, citric, linoleic and oxalic) and biologically active substances (polysaccharides, flavonoids, pectin and mucus). Then come the vitamins, the lion's share of which is vitamin C, the main antioxidant. There are also quite a few micro- and macroelements in hibiscus, and with every sip they all enrich the human body with the necessary strength and health. But, as you know, even the most universal medicine is good only in moderate doses, and this truth fully applies to hibiscus. As already mentioned, hibiscus affects blood pressure quite strongly, and its effect can be different, so people with not very healthy hearts and blood vessels need to be careful with this drink and it would not hurt to consult a doctor. As for the diuretic and anti-inflammatory effects, it prohibits hibiscus during an exacerbation of cholelithiasis, cystitis and all kidney diseases. And finally, those who have increased stomach acidity should not get carried away with Sudanese rose decoction, so as not to aggravate this condition and provoke painful gastritis, or even an ulcer. In all other cases, nothing should prevent healthy people from enjoying the taste and aroma of hibiscus. Moreover, this drink allows you not only to quench your thirst, but also to prepare various mixes and dessert drinks based on it. We have collected their best recipes in the next section of the article.
Brewing methods and recipes for hibiscus
Another difference between hibiscus and Chinese tea that I would like to mention is its complete opposite in relation to the brewing process. If eastern traditions require strict adherence to ancient rituals and regulation of all their elements, from the shape and volume of dishes to their material, then Egyptian rose tea allows much more freedom and improvisation in preparing the drink. We offer you several proven methods of brewing hibiscus, each of which is good and interesting in its own way, and allows you to reveal new facets of taste and aroma. Having mastered them, or even simply understood the basic principle, you can safely experiment on your own, and each time get new versions of hibiscus, no worse than the original. Perhaps it’s all about the southern attitude to life, characteristic of those peoples who discovered hibiscus for us. But, one way or another, we are very grateful to them for such opportunities in brewing and preparing this drink: 
Of course, preserving the beneficial qualities and nutrients in a natural drink, be it tea or another decoction, is very important. Therefore, it won’t hurt to remember a few more tips regarding brewing hibiscus. All of them are simple and logical, and are more advisory than declarative in nature. For example:
- Hibiscus is brewed only once (this is another difference from Chinese varieties of tea), it immediately and fully imparts all its aroma, taste and color to the drink.
- In ceramic dishes, hibiscus tastes better than in metal ones - this way it is not affected by oxidative processes between fruit acids and metal. Even the color and smell of a drink not prepared in a metal kettle compares favorably with one brewed in a saucepan.
- Thanks to its powerful antiseptic properties, ready-made hibiscus is well stored even at room temperature (up to a day), and you can keep it in the refrigerator for up to three days without losing its taste. Simply pour the decoction into a carafe or jug and cover with a lid to keep out dust and insects.
On the Internet you can find thousands of tips on how to brew hibiscus correctly. Among them, it is very difficult to find the very recipe that can be used to prepare a drink with a sweet and sour taste. In addition, recipes often contradict each other. How to prepare hibiscus tea, which is famous for its benefits?
Elixir for health
It is no coincidence that hibiscus tea has become so popular. It contains a huge amount of useful substances - antioxidants, amino acids, vitamins, microelements and fruit acids.
This tea has the following beneficial properties:
- normalizes blood cholesterol levels;
- removes all accumulated waste and toxins from the body;
- helps strengthen the immune system;
- improves the functioning of the digestive system;
- has a positive effect on blood vessels, making them stronger;
- perfectly relieves nervous tension, fatigue and stress.
The history of hibiscus dates back to Ancient Egypt. Then this tea was called the drink of the pharaohs. In the tomb of rulers, archaeologists have more than once discovered Sudanese rose petals next to the attributes of royal power.
The only thing you need to brew hibiscus (aka Sudanese rose) are dried flower petals. The plant itself is an annual and comes from the mallow family. Dried flower cups should have a rich pink-burgundy hue. In addition, the tea leaves should not be very soft.
Hibiscus tea is produced in Egypt, India, Sudan and other Asian countries. You can grow Sudanese rose at home and make tea from your own raw materials. The plant is grown as a house flower on a windowsill. It is better known as “hibiscus”.
Rules for brewing hibiscus
Many people do not know how to brew hibiscus. To get an aromatic and tasty drink, and at the same time not lose all its beneficial properties, you need to know some rules. These include:
- Good tea cannot be made from powdered tea leaves.
- Take 1.5 tsp per glass of water. tea leaves This amount can be reduced or increased depending on personal preference.
- The taste of the drink depends on the brewing and infusion time.
- For brewing, you should take ceramic or glass containers.
- Hibiscus, unlike other teas, can be brewed only once. It immediately and completely imparts all the taste, aroma and color to the drink.
- At room temperature, the finished tea can be stored for exactly one day; in the refrigerator it can be kept for 3 days.
These rules are more advisory than mandatory. But to prepare a flavorful drink, you need to remember them. It is important to note that hibiscus destroys tooth enamel, so rinse your mouth with water after each drink.
Methods for brewing hibiscus
The main difference between hibiscus and Chinese teas is in their attitude to the brewing process. In the East, ancient rituals are strictly followed, while Egyptian tea allows more improvisation and freedom in preparation.
Cooking hibiscus is not that difficult. We will present several ways to brew the drink, each of which is interesting and good in its own way. Having mastered them, or at least understood the basic principle, you can safely experiment, each time revealing new facets of the aroma and taste of hibiscus.
Cooking recipes:
1. Classic hibiscus.
Brewing will take a lot of time, but you can get real pleasure from the cooking process itself and the authentic result.
1 tbsp. l. Add dry hibiscus petals to a glass of cold water. Leave for 2 hours, or even better, overnight. Next, put the water with the soaked tea leaves on the fire and bring to a boil. Then immediately reduce the heat to low and simmer for 2-3 minutes. Remove from heat and strain. Traditional Egyptian tea is ready.
2. Fast hibiscus.
This is the most affordable and easiest way to brew a drink. 2 tsp. Place the raw materials in a glass cup and fill with hot water (80-90 degrees). Let it brew for 3-4 minutes. If desired, you can add sugar, honey or lemon.
3. Cold hibiscus.
This recipe combines the simplicity and complexity of the first two recipes. Pour cold water over the flower petals and place on the fire. When the mixture boils, cook for 3 minutes and turn off the heat. Let the drink cool at room temperature. You can speed up the cooling process by adding ice cubes to the drink.
4. Useful hibiscus.
This method of preparing tea was created and adapted by the domestic culinary specialist William Pokhlebkin. 1 tsp. Place the petals in a porcelain cup and fill with hot water, not boiling water. Next, place the cup on the surface of the stove. 30 minutes before this, you need to turn on the oven and let the burners below warm up properly from the heat. The container with the brewed infusion should be left on the stove for half an hour.
5. Hibiscus in Thai.
Place 3 tsp in an enamel bowl. petals and add 200 ml of water. Place on the fire and let it boil. After this, add a pinch of cinnamon and 2-3 cloves to the infusion. Wait 3 minutes and remove from heat.
You can add other spices to the drink - ginger and cardamom. The drink will also work well with the addition of candied fruits, dried fruits, fruit syrups and alcohol (coconut liqueur, rum).
I hope now you know how to brew hibiscus. A tasty and very aromatic drink, which is made from Sudanese rose petals, not only quenches thirst, but improves overall well-being. When preparing, follow time-tested recipes - this way you can get not only the desired taste, but also preserve all the benefits of the drink.
Hibiscus is a healing and aromatic drink that has become popular in many countries, including Russia. In terms of taste, it is in no way inferior to tea grown in Ceylon and so beloved by the inhabitants of Europe, Asia, and America.
The plant itself from which the tea is prepared is called hibiscus or Sudanese rose, otherwise known as desert rose.
For the first time, the ancient Egyptians began to brew hibiscus sabdarif flowers. It’s easy to verify this, since hibiscus is also called “the drink of the pharaoh.” When excavating ancient burials, among a number of valuable accessories, archaeologists more than once discovered desert rose petals. There were especially many of them in the tombs of pharaohs and noble people of Egypt.
Varieties of the plant are used to attract bees, butterflies and exotic birds such as hummingbirds. And one type of hibiscus is suitable for making paper. Due to its popularity, hibiscus is grown in many tropical countries around the world. In Malaysia, the flowers of the plant have become a state symbol, which can be seen on the coins of this country.
How is tea prepared?
In order for millions of people to be able to enjoy this health-improving drink, an endless number of people work on the plantations where the pharaoh's rose grows. To obtain a delicious brew, everything is done manually. First, large hibiscus flowers are carefully picked, and then dried in the open air, or special rooms are built for this purpose.
Today, dry whole Sudanese rose petals are placed in paper boxes and put up for sale, or they are turned into powder, which is poured into disposable bags (and this greatly reduces the beneficial and tasteful qualities of tea) and sold at a reduced price.
In addition to the fact that tea is traditionally brewed from the petals of this plant, they are also placed in various confectionery products, jelly, jam, and hibiscus leaves are eaten as vegetables, added to salads, soups, and so on. Various parts of the plant, namely shoots, seeds, leaves and flowers, are used in pickles, marinades and meat dishes. Hibiscus is so widely used not only for its beneficial properties, but also for the coloring substance that is part of the plant.
The taste of the tea resembles brewed rose hips, with the same sourness and aroma, and to balance the amount of acid, add sugar or honey to the cup to taste. In ancient medical reference books, the hibiscus drink was almost a panacea for all diseases. The “drink of the pharaohs” is also known to lower blood pressure.
Composition and benefits of hibiscus tea
Today there are about one hundred and fifty species of the Malvaceae family. Hibiscus is one of the representatives of this genus. It blooms with lush flowers of juicy red color. For this they gave it the name rose, although it has nothing to do with this family. In fact, hibiscus is an absolutely unpretentious annual herbaceous plant, non-thorny, growing in dry places.
They say that tea made from the petals of the royal (pharaonic) rose has rejuvenating properties; in another way it is also called the “elixir of youth.” Hibiscus tea consists of vitamins C, P, B, and vitamins A and C, riboflavin and niacin help with colds. It also contains malic, tartaric, citric acid, and thirteen amino acids, six of which are essential for the human body.
Usually, before introducing this drink into their diet, people want to know about the beneficial properties of tea and contraindications to it. Hibiscus tea is known to have the following properties:
A valuable quality of the drink is that it contains a lot of anthocyanins. Antioxidants of Sudanese rose dissolve well in water and give it a ruby hue, but the unsurpassed healing property of tea is that they suppress free radicals that form cancer cells.
In 2013, specialists from the Research Institute (Research Institute) of the city of Belgorod studied the effects of hibiscus antioxidants and came to the conclusion that the plant exceeds all known crops in terms of the concentration of antioxidants. Black and green tea cannot be compared with hibiscus in terms of the content of antioxidant anthocyanins. They completely lack these beneficial substances. In addition, tea fights high cholesterol levels in blood vessels, prevents the formation of cholesterol plaques, and prevents blockage of blood vessels.
For colds, the drink reduces fever, acts as a diaphoretic, and also helps with expectoration. Russian scientists found this out by conducting an experiment on mice. If we compare the expectorant effect of hibiscus tea, then it is on a par with such a drug as Muktalin
Ophthalmologists have come to the conclusion that tea contains the substance quercitite, which has a positive effect on human vision. Tea lotions relieve eye fatigue and so on, so for this purpose you need to drink hibiscus regularly, at least twice a day.
It turns out that in addition to the above beneficial properties of a drink made from hibiscus petals, it has a positive effect on the psycho-emotional side of a person’s life, that is, it relieves stress, helps people get out of depression, improves mental activity, gives vigor - and all this due to the fact that it consists from a perfectly balanced complex of vitamins, minerals and other beneficial substances.
Hibiscus and cosmetology
Hibiscus is widely used in cosmetology. You can often see the word hibiscus in the composition of various masks for the face and body. It is also, thanks to its coloring agents, included in hair dyes and balms. It is used to produce various shampoos, bath foams, and is used in the production of perfumes.
At home, any woman can prepare an infusion of Sudanese rose flowers and thereby improve the condition of her hair. To do this, fifty grams of hibiscus are poured with a liter of boiling water and infused for an hour. You can rinse your hair with the cooled infusion after washing; it perfectly reduces the oiliness of your hair.
To improve your complexion, you need to prepare ice cubes from hibiscus infusion. First, the face is wiped with ice cubes made from hibiscus, and then it should be rinsed with warm water and a nourishing cream should be applied. Based on hibiscus, they produce face masks that help in the fight against dry and oily skin, as well as against youthful acne, blackheads, and so on.
Contraindications
Today there is an opinion that this drink should not be consumed by people with diseases of the gastrointestinal tract. For example, for gastritis and various ulcers, desert rose tea is prohibited from drinking, on the grounds that it can irritate the gastric mucosa and has a bad effect on the health of those who have urolithiasis.
According to research, this drink can be consumed even with high acidity, but only after a meal, in much the same way as other drinks (wine, juices). There are people who suffer from individual intolerance to this tea and are susceptible to allergies. It is better for them to abstain from this drink or drink with caution, starting with one teaspoon.
Hibiscus has practically no contraindications, only patients with hypotension are not recommended to introduce it into their daily diet, due to the fact that it lowers blood pressure, but occasionally they are allowed to brew a fragrant ruby drink and enjoy its taste.
Does the drink help with weight loss?
It was Belgorod scientists who suggested that a hibiscus drink would help achieve the “French paradox.” This paradox is as follows. Everyone knows that residents of France eat fatty foods much more than residents of other countries, for example: pork, lamb, cheeses, etc., but they do not suffer from excess weight. Scientists have concluded that regularly including dry red wine in their diet helps prevent obesity.
Properly brewed tea contains substances that dissolve fats, remove excess fluid from the body and enhance metabolism in the body. It stimulates the production of bile, thanks to which food is digested better and faster. Tea is also used to cleanse the intestines, as it has laxative properties.
The diet should only be started on the recommendation of a nutritionist. Experts, as a rule, prescribe a simple weight loss regimen. This drink is brewed and drunk an hour before meals, a glass (200 ml) three times a day for three weeks. Then a ten-day break is taken after which you can continue drinking tea.
Of course, fast foods, chips, cakes, pastries, and so on remain prohibited. And to achieve the best effect, it is recommended to do gymnastics and regularly walk up to three kilometers.
Does hibiscus tea lower or increase blood pressure?
To answer this question once and for all, experts from America conducted an experiment in which volunteers of different ages took part, ranging from twenty-five to seventy-five years old. They all had varying degrees of high blood pressure. There were sixty-five people who were divided into two groups.
One group of participants drank hibiscus tea three times a day, while the other drank placebo pills that did not have the same effects as desert rose tea. The experiment lasted forty days, after which experts recorded a decrease in blood pressure by 7.6 - 13.2 percent in the group that drank hibiscus tea. And among the participants in the second group, the pressure decreased by a maximum of one percent. This experiment proved that regular use of hibiscus normalizes blood pressure. Moreover, the temperature of the tea does not matter. Its preparation depends on taste preferences.
Instead of black or green tea, nutritionists recommend giving children warm desert rose tea. At the same time, do not forget to remind that hibiscus increases immunity.
There is an opinion that it is better for pregnant women to abstain from this drink, as it can harm the mother and baby, but this also turned out to be a myth. At any stage of pregnancy, women can introduce hibiscus petal tea into their diet, but only in moderation.
With a disease such as diabetes, drinking this drink reduces the level of free radicals, which become the most aggressive. Sudanese rose tea works in such a way that it improves metabolism, removes toxins, and so on, and this plant does not affect blood glucose levels in any way.
How to choose hibiscus flowers
First of all, you need hibiscus flowers, of which there are a great many on sale now. They are sold both in large bags, starting from one hundred grams, and in small bags, packaged like regular tea. To avoid making a mistake in your choice, you need to know the following rules:
- Choose hibiscus with large flowers, the length and diameter of which should be at least fifteen centimeters, as they contain more healing properties of the plant.
- Consider the appearance of the plant. The number of broken leaves on sale indicates the low quality of the product. The fact that the petals were damaged during transportation indicates that they were overdried, therefore, the valuable substances in them have evaporated.
- Evaluate the colors of the flowers. The bright, ruby hue indicates a high concentration of anthocyanins, which are necessary for the human body. And the faded color of the petals speaks for itself that it does not contain many of these useful components.
- If there are only cardboard packages with hibiscus on sale, then you need to ask to open it and look at the contents; if this cannot be done, then it is better to refuse to buy tea packaged in this way, and buy it in plastic packaging.
- It is not worth buying hibiscus in bags, since it contains crushed flowers of the plant, which do not contain valuable substances, and they also contain many additives.
According to surveys conducted among the population, tea brewed from high-quality hibiscus petals is much tastier than tea from bags.
How to store the plant and brew tea
You need to store desert rose petals in a dark place, pouring them into ceramic or glass dishes, since anthocyanins die under the influence of direct sunlight. If you follow all the storage rules, then for three years nothing bad will happen to the flowers of the Sudanese rose and its valuable properties will not will disappear.
If you must strictly follow the rules for storing hibiscus sabdarif, then there are no such rules for preparing the hibiscus drink. Everyone chooses for themselves the recipe that they like best.
