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.
REGION(s): Nile River Delta + Fayoum
INGREDIENTS: Luxury Hibiscus Petals
A lovely deep red infusion similar to grenadine with a taste close to lemonade.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose 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 3-7 minutes according to taste.
ICED TEA BREWING METHOD (Pitcher):
(to make 1 liter/quart):
Place 2 slightly heaping teaspoons of herbal tea or 1 tea bag 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.
ICED TEA BREWING METHOD (Individual Serving):
Place 12 slightly heaping teaspoons of herbal tea or 6 tea bags 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 or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea.