A rich wine-colored drink – Hibiscus tea – is brewed from hibiscus flowers or Sudanese roses. In countries of the East and Asia, Hibiscus tea is drunk everywhere, in many regions it is a national drink, has several degrees of brewing, which changes the color and useful properties of tea (calorizator). Hibiscus petals have bizarre shapes, the drink gets an unusual taste and a very elegant look from them.
The composition and useful properties of hibiscus tea
Hibiscus tea has the unique ability to normalize any pressure. When you need to increase pressure, avoid a breakdown and cheer up – brew hibiscus tea and drink it hot. If necessary, lower the pressure – cool hibiscus tea, enjoy a pleasant sourness in the taste of a cold drink. Hibiscus tea has a diuretic and mild laxative effect, lowers the level of "bad" cholesterol in the blood, its anti-inflammatory and antibacterial properties are known.
Hibiscus tea boasts an impressive array of vitamins and minerals, it contains: beta-carotene, vitamins A, B2, B5, B6, B9, B12, C, PP, potassium, calcium, magnesium, phosphorus and sodium.
Hibiscus tea contraindications
It is strongly not recommended to drink hibiscus tea during pregnancy and even when planning it. The fact is that tea has a pronounced estrogenic effect, which stimulates uterine contractions and inhibits egg maturation. excessive use of hibiscus tea is fraught with deterioration in concentration. Also, the drink can cause allergic reactions.
Hibiscus tea in cooking
Hibiscus tea is prepared, like regular tea – it is poured with boiling water and insisted. In the east, they often not only drink tea, but then eat the petals of Sudanese roses, it is believed that there will be much more benefit. Another method of brewing is to fill the petals with cold water for several hours, then boil the drink over low heat, strain (calorizer). Sugar and honey are added to taste, because the drink has a pleasant sour taste.