Hibiskus Tea 1kg loose

 Hibiscus flowers have a sweet taste and are a little reminiscent of perfume, without the aroma being unpleasant or unnatural. You can use the dried flowers for herbal mixtures and decoration on salads or trigger the active ingredients by placing a breeze of hibiscus flowers in a tea strainer and pouring boiling water over them.
    Hibiscus tea should be brewed at 100°C for 5 to 10 minutes. For one litre of hibiscus flower tea you need 3 to 4 heaped tablespoons of the dried flowers
    In order to process dried hibiscus flowers, you should grind them very finely or crush them with a pestle. The aromas unfold not only through contact with water or wine, but also by carefully crushing the petals.
    Hibiscus Blossom Tea 100% natural gently dried and filled with love in Germany.


    Storage Store away from light in a cool and dry place
    Net weight 1 kilogram
    Format Dried
    Country of origin Burkina Faso

    further information:

    Hibiscus flowers - The wild mallow Today you know hibiscus flowers primarily from tea, which are very popular because of their red colour and aromatic scent. But the hibiscus flower is not only a colouring agent, but also because of its thirst-quenching properties in the form of tea. Hibiscus flowers were first used in writings in the 1st century A.D. and Hildegard von Bingen also spoke highly of the flowers. However, she did not call the flower hibiscus but Babala and warned against eating it raw. In ancient times hibiscus flowers were prepared as a vegetable and were considered "poor people eat". This plant only found its way into modern cuisine a few decades ago and is today by no means a food for poor people, but for conscious people. What you can do with hibiscus flowers and how versatile you can use them will surprise you and give you new ideas in the kitchen.

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