Hibiscus tea
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
- Medical encyclopedia article on Hibiscus tea
- Wikipedia's article - Hibiscus tea
This WikiMD 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