The deep red color and lightly floral flavor of hibiscus tea make it a refreshing beverage, which may also lower your blood pressure and boost your immune system. Tea made from hibiscus flowers contains vitamin C, iron, vitamin A and health-promoting antioxidants. The heat from boiling water helps to extract the various beneficial compounds and pigments from the dried flowers.
Boil enough water to make your desired amount of tea, either for one cup or several.
Measure roughly 2 tablespoons of dried hibiscus per cup of tea you would like to brew.
Place the measured hibiscus into an infuser, teapot or French press. If using the infuser, place it in your mug.
Pour the appropriate amount of water into mug, tea pot or French press. Put the lid on the teapot or french press, if using.
Let the tea steep for three to five minutes.
Remover the infuser from mug, pour the tea from teapot through a strainer into a mug or depress the strainer of the French press and pour the tea into a mug.
Tip
If you desire a stronger tea, add more hibiscus when brewing or allow to steep longer. The beneficial antioxidants and flavonoids are more easily extracted using heat, but vitamin C degrades slightly at the high temperature of boiling water. If vitamin C is the nutrient you desire most from hibiscus tea, make the tea as a cold brew by following the instructions above using room temperature or cooler water in place of the boiling water, letting the tea steep for at least two hours and enjoying it at room temperature or over ice.
Warning
The University of Michigan Health System states there are no known side effects or interactions with medications from taking hibiscus. Consult your health-care provider prior to making hibiscus tea if you have questions or concerns.
References
Writer Bio
Erica Kannall is a registered dietitian and certified health/fitness specialist with the American College of Sports Medicine. She has worked in clinical nutrition, community health, fitness, health coaching, counseling and food service. She holds a Bachelor of Science in clinical dietetics and nutrition from the University of Pittsburgh.