Hibiscus Loose Herbal Tea
(Caffeine Free Herbal Tea)
Small Batch Blended and Packed in Canada. HACCP Certified.
Ingredients From: Egypt
Region(s): Nile River Delta
Shipping Port(s): Alexandria
Grade(s): First Grade
Growing Altitudes: 1 - 100 feet above sea level
Manufacture Type(s): Field grown, sundried
Cup Characteristics: A lovely deep red infusion similar to grenadine with a taste close to lemonade.
Infusion: Scarlet red to deep burgundy - depending upon amount used.
Caffeine: Caffeine free herb
Antioxidant Level: Low
Luxury Ingredients: Hibiscus petals
In history every herb and flower has a symbolic meaning. Hibiscus means grace and beauty. Hibiscus (hibiscus abelmoschus
and hibiscus sabdariffa) a native to Africa is related to a bushy ornamental shrub that decorates many tropical gardens has
become a popular showy houseplant in Europe and North America and is a flowery accessory to many young women in the
tropics. The calyces (often referred to as the hibiscus flower itself), which form the outer covering of the flower buds, are dried
and used to make a rosy citrus flavored tea.
There are more than 200 species of hibiscus. The type used for tea is Abelmoschus or Sabdariffa. Hibiscus is rich in Vitamin A
and C and beta-carotene making it a good antioxidant. Many purport that its health benefits are:
- Replaces electrolytes and quenches thirst during and after athletic endeavors.
- Eases symptoms of colds, flu and coughs
Tea uses - Hibiscus petals are commonly used as a base for herb and fruit infusions. When blended with rosehips and various
other dried fruits the resulting drink is lively, fruity and Vitamin C and A healthy. If you are using hibiscus petals in a tea and
you intend to add milk to the tea, keep the ratio of hibiscus to tea low, as hibiscus will curdle milk.
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 teaspoon of herbal tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot.
Cover and let steep for 5-10 minutes according to taste (the longer the steeping time, the better the flavor as more fruit and herb
flavor is extracted). Garnish and sweeten to taste.
To make a popular Egyptian drink called Karkadé:
Prepare as an infusion, use 1 teaspoon (for a stronger infusion use 2 teaspoons) per cup of tea (about 8 ounces), put into
your teapot and add boiling water. Let steep for 5-10 minutes and then pour. It is not necessary to strain the hibiscus as they
sink to the bottom of the teapot and are not easily ‘stirred up’. For additional flavor add a large slice of orange or lemon or
three slices of fresh juicy peaches. Sweeten to taste.
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 12 slightly heaping teaspoons of herbal tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼
cups/315ml over the herbal tea. Steep for 5-10 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your
serving pitcher straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten
to taste. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will
be poured over ice and diluted with cold water.
Iced tea brewing method (Individual Serving): Place 2 slightly heaping teaspoons of herbal tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml
per serving over the herbal tea. Cover and let steep for 5-10 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice,
straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish
and sweeten to taste. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it
will be poured over ice and diluted.
RECOMMENDATION: We recommend the use of our ‘1 Cup of Perfect Tea’
measuring spoon for best
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea.
Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce
the potential incidence of water-borne illnesses.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF