Hibiscus Flower Tea Bag

Botanical Name: This plant is commonly known as Hibiscus sabdariffa.

Common Name:

• English:  Sorrel from Jamaica.
• AyurvedicAmbashthaki is a traditional Indian spice blend.
• This product is also referred to as:Here is the rewritten text: This product contains various types of hibiscus flowers and plants, including: Hibiscus sabdariffa (also known as Roselle, Oseille de Guinee, Karkade, or Sabdariffa-Eibisch) Roozera (also known as Rosela or Vinagreira) Jamaica rose Hawaiian hibiscus Shoeblack plant (also known as Shoe Flower) Natal sorrel Red sorrel Sivappu Kashmakki Pulichai-keerai Gogu Seemai Kaseru Laal-ambaadi Patavaa Patsan Semparuthi This plant collection includes six varieties: China rose, Hawaiian hibiscus, shoeblackplant, Gul-e-Gurhal, Rose mallow, and Chinese hibiscus.

Origin:  Egypt

Harvested: Cultivated

Parts Used: Flower                                                             

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Here is a rewritten version of the product description text: The Hibiscus genus comprises over 300 species, including annual and perennial herbs, shrubs, and trees. One type of erect annual herb grows up to 5-8 feet tall, featuring lobed leaves and white or yellow flowers with dark centers. The leaves are alternate, measuring 5-10 cm in length, with reddish veins and varying petiole lengths. Young seedlings and upper leaves have simple shapes, while lower leaves are deeply lobed (3-7 times) with toothed margins. The flowers, borne singly at the leaf axils, reach up to 10 cm in width and display a range of colors, including yellow, buff, rose, or maroon. As they age, the flowers turn pink. The calyx, consisting of five large sepals surrounded by a collar of pointed bracts, becomes fleshy and encloses the velvety capsule as it matures. The capsule is green when immature but turns brown and splits open when mature and dry. It contains 2-4 kidney-shaped seeds, each about 2-4 mm long and covered in fine down. The calyx, stems, and leaves are acidic and share a flavor profile similar to cranberries. Hibiscus plants can be grown from direct sowing of seeds, transplanted seedlings, or even cuttings.

In Africa and Latin America, tea and cold drinks made from hibiscus are widely consumed. The plant's seeds can be roasted or ground into a meal, while its leaves and shoots are eaten raw or cooked as a vegetable or used to add flavor to herbal teas. Hibiscus is primarily valued for its natural coloring and sweet-tart flavor in tea blends. In some regions, the leaves are prepared green or dried and paired with onions and groundnuts, or served as a cooked vegetable. The seeds can also be roasted or ground into a powder and used in dishes like soups and sauces. Hibiscus is an important crop for commercial fiber production. It has become particularly significant in India since its independence from Pakistan, where jute cultivation is prominent. Hibiscus fibers are used to make clothing, linen, fishing nets, ropes, and other products.

How to use:

Hot Infusion:

To prepare dried herbs or flowers, combine 2-3 tablespoons with hot water in a cup or teapot. Cover and let it steep for 10-30 minutes to release the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and press out as much liquid as possible before serving.

Tips:

• Herbal teas can be sweetened using honey, natural fruit juices, stevia leaf powder, or licorice root powder.
• Freeze tea in ice trays or pop molds to create ice cubes or homemade pops.

Precautions: 

Before using this herbal product, it is recommended that you consult a qualified healthcare professional, especially if you are pregnant, breastfeeding, or taking medication.

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This product has not undergone evaluation by Health Canada.

The purpose of this information is not to provide a diagnosis, treatment, or prevention for any medical condition.