Hibiscus and ginger tea: Are you looking for a delicious drink that supports your immune system and your health? With this delicious hibiscus and ginger tea you get your money’s worth.
Hibiscus originated in what is now India and China and came to Europe in 1731 with biologists and researchers from Asia. In the tropics and subtropics it grows in the wild, while on the European continent it is cultivated as an ornamental plant. Owners know little about the interesting meanings and history of this unusual plant, whose flowering lasts only one day.
The most commonly grown species in our country is called Hibiscus syriacus or Syrian rose. It is a deciduous garden shrub that grows up to 5 meters high and blooms in different colors from July to September. In our gardens this plant can be recognized by the purple color of the flower.
Besides its striking color and intense aroma, hibiscus can also be prepared as a tea that supports health.
It differs from most popular herbal teas by its characteristic red color, sour taste and high amount of vitamin C. It is rich in flavonoids and it plays an important role in the recovery of the body. It gives an intense aroma and promotes alertness.
It promotes heart health and lowers blood pressure after only four weeks of drinking tea. And even if you don’t have any health problems, this tea will warm you up or refresh you if you drink it cold.
The flavonoids from this tea are good for mental health – they relieve depression symptoms and improve mood. If you’re in a bad mood, just brew some hibiscus tea and you’ll feel much better in no time.
The combination of hibiscus and ginger is very unique, as ginger aids digestion and hibiscus contains polyphenols that can soothe the digestive system.
BesserMe has found an interesting recipe for a delicious hibiscus and ginger drink that is extremely healthy, but also very tasty.
Ingredients: Hibiscus and ginger tea
- 2 tablespoons dried hibiscus flowers
- 1 piece (2.5 cm) fresh ginger, peeled and sliced
- ½ tablespoon honey
Preparation:
Put hibiscus flowers and ginger in a large cup. Pour about two cups of boiling water over it and let it steep for 10 minutes. Strain the tea and sweeten with honey.
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