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How to Dry and Brew Hibiscus Tea for High Blood Pressure

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We currently call a cute, 2 bedroom cottage home.  What it doesn’t have in fancy countertops or ample storage, it makes up for in its vast natural beauty just outside our windows.  We primarily chose it for it’s duo mountain and sea view from our backyard.  Nestled high up on a mountain top, we enjoy cool trade winds that sweep through to counteract not having any air-conditioning.  Much like everything else we found, it’s been a give and take relationship with our new home and I wouldn’t want to be anywhere else.

One of my favorite features of St. Croix is its variety of exquisite flora and fauna.  I’ve identified more than 2 dozen different types of birds, flowers and trees just in our backyard.  I went so far into the woods over the weekend that I actually got stung several times by some Jack Spaniard Wasps {ouch!}  Right by my window, are an abundance of hibiscus flowers growing that seem to possess magical regenerative powers.  No matter how many I harvest, a new batch will have bloomed overnight.  Needless to say, we’ve been really enjoying our iced hibiscus fruit chillers and popsicles around here.  It pairs well with any fruit but I personally love blueberry, pineapple or lychee but have been using up our bounty of starfruit.  I’m also currently experimenting with a hibiscus wine and will plan a video if all goes well.

Despite how many cups I’ve already enjoyed, I still get excited over its vibrant crimson color, made even more vivid with a squeeze of citrus.  Like a child, I ooh and ahh at its swirling transformation from a mulberry hue to a stark scarlet.  Containing vitamin c, antioxidants and anti-inflammatory properties, it’s touted for more than just its aesthetic appeal.  I hope you’ll try it this summer.  I’ve had the taste of it described to me as reminiscent of cranberry or pomegranate.  For me, it’s refreshing, fruity and delicious.


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Hibiscus Tea
 
Cook time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • ½ c packed hibiscus tea
  • 4 c filtered, warm water
  • ½ lime
  • Optional: sweetener, ginger/cinnamon/etc
Instructions
  1. To dry your own hibiscus, pick untreated/organic flowers.
  2. Peel the petals off then rinse and pat them dry.
  3. You can dry them in the sun in a single layer or use a dehydrator.
  4. In my dehydrator, they take 45-60 minutes for 4 trays.
  5. Steep ½ cup for 20 minutes {with ginger/cinnamon/etc if using.} For a stronger taste, use more tea versus brewing for longer so they don't get bitter. You can also allow the sun to heat it for 6-12 hours.
  6. Sweeten if desired and take warm or chill in the fridge. I like to infuse with fruit.

 

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