Hibiscus tea is known in many parts of the world - Latin America, the Middle East (it is believed that this tea was the favorite drink of the ancient Egyptian pharaohs) in Africa. It is drunk in hot or chilled; it has a sour taste, reminiscent of cranberry flavor.
Hibiscus tea brewed from the dried flowers of the plant Rosella, or hibiscus sabdarifa. This plant is native to India, but today it grows in many tropical regions. The high content of various nutrients hibiscus tea in some cultures are used as a medicament. It consists of 15-30% of organic acids (in particular, it comprises citric acid, maleic acid and tartaric acid). It also contains vitamin C and some minerals.
Health Effects
According to the results of recent research, hibiscus tea helps control the blood cholesterol level and thus reduces the risk of cardiovascular diseases. In laboratory animals, Hibiscus tea lowers cholesterol in the blood serum and successfully prevented oxidation of low-density lipoprotein.
We also know that those who regularly drink tea Hibiscus, significantly reduced blood pressure. In one of the studies on this issue, seventy people participated. Members of one group (35 people) every day before breakfast drink 450 grams of tea Hibiscus. Members of the other group twice laziness took 25 mg of antihypertensive drugs (captopril). One month later, 79% of participants from the first group diastolic pressure decreased by at least 10 units; in the second group pressure decreased from 84% of the participants. If hibiscus tea and can not replace antihypertensive drugs, it may increase their efficiency and, perhaps, allow to reduce the dose of medication.
Due to the high content of antioxidants Hibiscus tea
Hibiscus tea: the benefits and harms of the royal drink
It can be used as an antispasmodic, an antipyretic, and a diuretic.
Hibiscus Tea
The most common Hibiscus tea brewed by the following method: Pour boiling water over the tea leaves and allow to stand for five or ten minutes. If desired, the tea can be drunk chilled. In Sudan hibiscus flowers are soaked for several days in cold water and then drink the resulting infusion. In some countries, the tea hibiscus add ginger, cinnamon, cloves, nutmeg, lemon juice, sugar, honey.
Origin Hibiscus
The basis for the preparation of a beautiful and delicious drink is a plant or Rosella Hibiscus sabdariffa (Hibiscus sabdariffa), family Malvaceae. Originally this bright herb from India, now growing wide area - all tropical regions of the world. For the manufacture of Hibiscus is used only dark red petals and bracts - rosanchiki, though all parts of the plant are edible. In any sachet tea beverage can be found dried seeds Rosella. They are well acclimatized to room conditions and allow for the Hibiscus flowers in the first year.
Hibiscus is the national drink of the Egyptians, on an industrial scale Hibiscus are grown in one hundred and fifty countries. The plant loves moisture, light and heat. The sale Hibiscus comes in the form of large dark cherry dried hibiscus leaves or tea bags.
The continuous use
Hibiscus - a real pharmacy of many diseases. Use of plants is due to the content in it large amounts of vitamins, minerals and acids necessary for the person to maintain the vitality and general condition of the body. Hibiscus is irreplaceable at the first sign of a cold, he lowers blood sugar
Blood sugar - one of the main indicators of human health
It regulates cholesterol. Cardiovascular diseases, neurosis, hypertension - are receiving indications hibiscus as a medicament. The Hibiscus tea contains polysaccharides, of which the main share falls on the pectin, which helps eliminate toxins and heavy metals from the intestines. In the eastern world Rosella flower tincture is considered the most powerful antimicrobial agent, it is not surprising that the Hibiscus is called "cure-all".
Drink Hibiscus contains antioxidants, bioflavonoids, has inflammatory, antipyretic and diuretic properties. Red drink anthocyanins give possessing P-vitamin activity. They strengthen the walls of blood vessels and regulate their permeability. Contraindications to the use of Hibiscus bit: gastritis and stomach ulcers, as the drink increases the acidity of gastric juice.
Methods for brewing and serving Hibiscus
Prepare Hibiscus can be different from brewing tea bags to boiling water boil for ten minutes, and added sugar. The best way to brew a drink in a glass, ceramic or porcelain dishes. Metal tea discolor Hibiscus and give an uncharacteristic taste, the drink would kill completely.
Brewed tea beverage on the basis of: one teaspoon of dried leaves per cup of water hibiscus. Boiling water should have a temperature of 90-100 degrees. Two or three minutes and healthful drink is ready. To it serves sugar or drink without it. Steamed Sudanese rose petals are very useful, because it is not necessary to throw away the tea leaves: in the hibiscus contains protein, vitamin C and thirteen amino acids, without which the health of the factory may fail.
Cold welding option Hibiscus is simple: for eight hours insist Rosella leaves in cold water and taken as a delicious drink or drug. In another way, you can prepare a refreshing drink, cool hot hibiscus tea leaves and add ice cubes in it. In the homeland of the Pharaohs in a cup of hibiscus is sure to add a mint leaf or a piece of ginger, spicy drink that will give a touch of novelty and freshness.
Wide geography drink
Widespread and universal recognition, Hibiscus long crossed the boundaries of the delicious attractions of Egypt. In each country, and called the drink in his own way, and prepared in different ways.
In the countries of the New World Hibiscus tea brewed in boiling water, constantly squeezing out petals Rosella healing juices. At the end of cooking, add sugar and lemon slices, cooled, filtered and served as a dessert of the drink. Sometimes, on the basis of non-alcoholic mulled wine Hibiscus prepared by mixing cinnamon, cloves, cardamom, ginger
Ginger and the most unexpected, but pleasant useful properties
, Nutmeg and other spices.
In Latin America Hibiscus gained a reputation as a festive drink, it is served at Christmas, whereas in the US dried hibiscus sold in pharmacies as a diuretic. On the Sudanese and Egyptian wedding, each guest will be sure to drink a glass of hibiscus tea, toast long beforehand saying. In West Africa, the drink is called bissapom and prepared with mint
Mint and its useful properties: aromatic freshness
.
Jeanne Pyatirikova
