Hibiscus Blossoms

The hibiscus, as connoisseurs know, consists of the hibiscus' calyx and external calyx. They are harvested during the time of the fruits and then dried. The inner calyx is 3 cm long and up to the middle it is ball-like. Above there are five upward bent tips. The external calyx consists of 10 small, slim leaves that are strongly "anchored" with the calyx basis. After its flowering time the fleshy and slightly crumbly calyxes take on their typical red colour. The main countries of cultivation of the hibiscus, also known as mallow, are the Sudan, Egypt, China, Mexico and Thailand. The infusion of the hibiscus blossom can either be drunk pure or in form of a fruit tea blend and is thoroughly refreshing. Benefits: Protects with antioxidants. The hibiscus plant is rich in antioxidants such as beta-carotene, vitamin C and anthocyanin. Fights inflammation. Lowers blood pressure. Lowers cholesterol. Promotes weight loss. Fights bacteria. Supports liver health. 5-10 minutes brewing time 100 °C water temperature 4-5 teaspoon per litre