Substituting Hibiscus Leaves and Rose Petals for Packaged Teas: One of my favorite articles on Into the Gloss dealt with how to make "beauty tea". While not necessarily in it for the beauty benefits, I noticed some of the ingredients lent themselves to calmer nerves or carried elements such as proteins and minerals which I didn't necessarily associate with tea. To be sure, the mixture for beauty tea seemed to be more of a "tisane" or mixture of herbs and not an official tea which contains leaves from the Cameilla Sinensis. While this "tea tree plant" is native to areas around Southeast Asia (and today's teas can be packaged in harmful, bleached bags) I figured I'd attempt to make teas or tisanes using ingredients native or at least grown in Connecticut. Two of these "teas" include rose petals and hibiscus.
While rose petals seem to be more conducive to beauty (apparently, "they tone the body from the inside out") I'm wondering how they'll lend themselves as a tea. Indeed, if they saying is true that we "eat with our eyes", I'm sure they'll taste delicious as an infusion in water. Hibiscus is used in Egypt to make Karkade and its flowers have also been used in medicines. Apparently, hibiscus has been utilized as both a laxative and diuretic and has been helpful in treating one's loss of appetite, inflammation or stomach irritation (according to WedMD). And while I strained to find dried hibiscus and rose petals at my local grocery store, the thought came to me that (OMG) I could simply but such plants at a nursery. So, with these plants in mind, I wanted to create a small recipe more hibiscus water. Enjoy!
Hibiscus Water (makes one pitcher)
I've read that not even bagged teas should be exposed to water when it's boiling. To this extent, brewing hibiscus leaves in cooler water is ideal. While the time it takes to steep the hibiscus may be longer, the flavor will be increasingly vibrant.
- 1/2 cup hibiscus leaves
- 6 quarts of water