Hibiscus tea

From WikiMD.org
Jump to navigation Jump to search

Hibiscus Tea

Hibiscus tea (pronunciation: /hɪˈbɪskəs tiː/) is a herbal tea made from the infusion of crimson or deep magenta-colored calyces (sepals) of the Hibiscus flower. It is consumed both hot and cold and has a tart, cranberry-like flavor.

Etymology

The term "Hibiscus" comes from the Greek word ἱβίσκος (hibískos), which was the name Pedanius Dioscorides (ca. 40–90) gave to Althaea officinalis. The term "tea" comes from the Chinese word "té", which in Min Nan Chinese is pronounced tê. The term "tea" entered the English language from the Chinese word for tea.

Preparation

Hibiscus tea is typically prepared by steeping the hibiscus flowers, either fresh or dried, in boiling water for about five minutes, then straining the liquid and allowing it to cool. Some people prefer to add sweeteners like sugar or honey, while others enjoy it without any additives.

Health Benefits

Hibiscus tea is known for its potential health benefits. It is rich in Vitamin C and Antioxidants, which can help to boost the immune system. It is also believed to help lower blood pressure and cholesterol levels, aid digestion, and promote weight loss. However, more research is needed to confirm these potential health benefits.

Related Terms

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski