Hibiscus Blossoms whole

5-10 min   100°C   4-5 tsp/1l

Hibiscus Blossoms – whole

The hibiscus consists of the hibiscus’ calyx and external calyx. They are harvested during the time of the fruits and then dried. The inner calyx is 3 cm long and up to the middle it is ball-like. Above there are five upward bent tips. The external calyx consists of 10 small, slim leaves that are strongly “anchored” with the calyx basis. After its flowering time the fleshy and slightly crumbly calyxes take on their typical red colour. The main countries of cultivation of the hibiscus, also known as mallow, are the Sudan, Egypt, Nigeria, China, Mexico and Thailand. The infusion of the hibiscus blossom can either be drunk pure or in form of a fruit tea blend and is thoroughly refreshing. These blossoms are often a major part of fruit teas and give a fresh and succinctly tangy infusion. Depending on the country of origin, the colour and acidity varies. Hence, with fruit tea blends you can determine the degree of acidity and/or colour by trying out different quantities and qualities of hibiscus blossoms.

We highly recommend drinking this tea over ice as a refreshing summer drink!

Ingredients: hibiscus blossoms.

Important: Always brew with boiling water and let infuse for 5-10 minutes in order to obtain a safe beverage