Hibiscus: tea or rose

At the time of his childhood, retelling a popular riddle about a multicolored currant, we did not realize that with regard to tea, it may sound even more intriguing. Today, not every fan and connoisseur of this drink will be able to list all the existing varieties and varieties. Black, green and white tea have such pronounced differences due to different technologies of processing raw materials. And yet this tea leaf is in our usual understanding. But the so-called "red" tea (hibiscus, karkade, Sudan's rose) has nothing to do with them.

This exquisite plant of the Malviv family of tea we call it because of a similar way of consumption. True, it is worth noting that for food purposes only one type of hibiscus is used. The dried parts of this plant are brewed, and the fragrant infusion of crimson color is drunk in the mornings, in the evenings, for pleasant conversation and just for raising strength and spirit. In fact, this drink is made from Hawaiian (national Malaysian, Egyptian) flower called hibiscus. Tea was made from it several centuries ago, but this is not the only way to use it. Traditionally different parts of this tropical plant (namely seeds, shoots, leaves and flowers) were added to meat dishes, soups, pickles and marinades, as well as all kinds of confectionery. This breadth of application is due not only to the peculiar taste, but also to the dyeing effect of the hibiscus flower. Tea from this flower, or rather calyx, has a sour and very refreshing taste, which is balanced by the addition of sugar or honey. It is believed that the hot drink can increase the pressure, but in cold tea, the action will be the opposite.

Properties

In terms of its taste and benefits, the carcade resembles a rose hips and is often combined with it in vitamin drinks. This is the case when the analogy is true: "Sour is means useful." Vitamin R, vitamin C, flavonoids, amino acids - all this contains hibiscus. Its properties are highly appreciated by adherents of herbal medicine and healthy nutrition. It strengthens the vascular walls, helps to resist viruses and bacteria, cleans the body of toxins, including after drinking alcohol. Such tea is good for colds, and externally infusion can treat and skin diseases. Karkade is allowed and useful for many cardiovascular diseases and digestive disorders. However, like many red plants, it can cause allergy, and with excessive use and violate acidity in the stomach.

How to drink

Karkade, which is also called the "elixir of youth", is also a part of tea blends together with black tea and fruits. In this case, it is brewed in the same way as usual. True, it is difficult to guarantee the high quality of raw materials, because it is very crushed in such mixtures. Is there a "right" way to brew hibiscus? Tea turns out to be especially delicious, if the rosette is pre-soaked in clean, cold water. The holding time is from a few hours to a day. Then, in the same water, the flowers are heated on very low heat. There is a nuance: karkade at boiling can lose its crimson color, getting an unpleasant bluish tinge. Experts say that there are kinds of hibiscus that need to be brought to the boil. In any case, the field for experiments is open. Immediately caution against experiments with milk - with him karkade categorically not combined; The result will not please neither the sight nor the taste.

They drink tea with sugar and spices. And you can drop rum. One who does not fear a lot of acid adds a lemon. As already mentioned, in a cold form the drink is not less tasty and well saves from heat and thirst, therefore many people living in hot climates, for example, Egyptians, are so popular in hibiscus. Karkade tea does not contain caffeine and other stimulant substances, but it can give vivacity and "feed" you with vitamins and fruit acids in the midst of autumn despondency.