Hibiscus tea

Hibiscus tea
Hibiscus tea

Hibiscus tea(木槿茶) is a famous herbal tea. Quality characteristics of Hibiscus tea:
Shape: Flower petal
Color: red
Aroma: light aroma
Soup color: red and bright
Taste: sour and sweet

Hibiscus tea (often blended with rose hip), a popular tea alternative in the Middle East which is drunk hot or cold. Hibiscus tea is also consumed in Okinawa, where the natives associate Hibiscus tea with longevity. Hibiscus tea is an infusion made from crimson or deep magenta-colored calyces (sepals) of the Hibiscus sabdariffa flower, an herbal tea drink consumed both hot and cold by people around the world. It is also referred to as rosella (another common name for the hibiscus flower) or rosella (Australian), flor de Jamaica in Latin America, karkadé in Jordan, Egyptand Sudan, Chai Kujarat in Iraq, Chai Torsh in Iran, gumamela in the Philippines, bissap or wonjo in West Africa, sorrel in Jamaica and Trinidad and Tobago, red sorrel in the wider Caribbean, and other names in other regions, including the U.S., where it is sometimes known as simply Jamaica. Hibiscus tea has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. 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, malic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, which give it its characteristic deep red color.
Drinking hibiscus tea can reduce high blood pressure.

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