Hibiscus tea has been known since ancient times for its unusually bright taste and beneficial properties.
But in order for the drink to fully reveal its best side, it is necessary to know several nuances of its brewing.
When choosing tea, you should pay attention to the flowers. Quality buds are large and break in your hands. If they bend, it means the cups were not dried, but soaked in raw materials.
The shade and aroma of the product also say a lot. Flowers of dark burgundy or deep red color, emitting a pleasant aroma, will give the best drink.
There are two main ways to brew hibiscus tea: classic and quick.
Classical
The process takes time, but the result is worth it. About 1 tbsp of buds is poured with cold water and infused for 2-5 hours.
The liquid is then heated over a fire to 100 °C and boiled for 3 minutes, then strained and served hot.
Fast
The option is ideal for those who do not have time to wait and want to enjoy the drink right now. You can deviate from the canons of the classic version. To prepare the inflorescence (1 tbsp.) pour boiling water and leave for several minutes.
National characteristics
In Egypt, hibiscus tea is a national drink. Pharaohs drank it in ancient times. But the drink is popular not only in the North African state.
Hibiscus is drunk in Senegal and Nigeria (West Africa), where the tea is supplemented with ginger, star anise, cloves, cinnamon, and sometimes apples, citrus fruits and other fruits are added. In addition, some fans of the drink improve the taste with mint and honey.
