Dr Red Hibiscus Tea Infusion with Aged Oak Extract
Dr Red's Hibiscus Tea Infusion with Aged French Oak Extract.
Made from the deep magenta-coloured calyces of the Rosella Flower, we have added our infamous Aged French Oak Extract for a more potent infusion. A refreshing and invigorating drink, it has a fruity, tart, cranberry-like flavour. Hibiscus Tea Infusion can be consumed hot or cold and can be sweetened if desired.
Hibiscus Tea Infusion is Caffeine Free and brimming with the antioxidants that Hibiscus sabdariffa are renowned for.
Known as “Rosella” in Australia, “Sorrel” in Jamacia, Belize, Barbados, Trinidad and Tobago, “Red Sorrel in the wider Caribbean, “Agua/Rosa de Jamaica” in the USA, Mexico and Central America, “Karkade” in Africa, “Carcade or Italian Tea” in Italy, “Sour Tea” in Iran, “Zobo” or “Bissap” in African countries like Nigeria and a multitude of other names across many parts of the world. Hibiscus sabdariffa originates in Angola over 6000 years ago and is notable today associated with the Pharaohs of Ancient Egypt.
Hibiscus sabdariffa calyces (Rosella flowers)
Aged French Oak Extract ( 1.5gm dry oak equivalent per 1.5gm serve)
Originally from Angola, Hibiscus sabdariffa is now cultivated throughout tropical and subtropical regions, especially in Sudan, Egypt, Thailand, Mexico, and China. In Egypt and Sudan, Hibiscus sabdariffa is used to help maintain a normal body temperature, support heart health, and encourage fluid balance. North Africans have used Hibiscus sabdariffa internally for supporting upper respiratory health including the throat and also use it topically to support skin health. In Europe, Hibiscus sabdariffa has been employed to support upper respiratory health, alleviate occasional constipation, and promote proper circulation. It is commonly used in combination with lemon balm and St John’s Wort for restlessness and occasional difficulty falling asleep. Hibiscus sabdariffa is traditionally used for supporting normal blood pressure maintenance in Iran — a use that has been validated in several recent studies.
How to Brew
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.
1. Boil enough water to make your desired amount of tea, either for one cup or several.
2. Measure 2 grams of flowers per cup you are brewing.
3. Place the measured hibiscus into an infuser, teapot or French press. If using the infuser, place it in your mug.
4. Pour the appropriate amount of water into mug, tea pot or French press. Put the lid on the teapot or french press, if using.
5. Let the tea steep for three to five minutes.
6. 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.
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 below.
1. Measure 2 grams of flowers per cup you are brewing.
2. Place into a jug that can be refrigerated.
3. Add the amount of cold water to match the number of cups you are brewing.
4. Leave it to cold brew overnight in the fridge or for at least 6 hours so it has a chance to soak up all of the antioxidants.
5. Squeeze of lemon or lime for serving