There are, as many as, 200 species of Hibiscus flowers (also called althaena bush). The Hibiscus Sabdariffa (Sorrel, Syuru, Roselle, Flor de Jamaica) is the variety from which tea is made. It is created from the dried red trumpet-shaped sepals of the hibiscus flower.
Hibiscus (sorrel) tea has a sweet-sour fruit flavour and is a popular drink that can be enjoyed hot or cold. Hibiscus (sorrel) combines well with other flavours such as lemongrass, fruit or other sweet tastes. This creates an intense rich taste.
In herbal medicine, hibiscus has long been used for its healing properties on many levels. Hibiscus is very rich in vitamin C and is a powerful antioxidant.
Hibiscus (sorrel) tea has a diuretic effect, improves the flow of blood and helps to combat cardiovascular diseases, has a relaxing effect on the blood vessels and stimulates vasodilation. This has a relaxing effect on the blood vessels and stimulates vasodilation.
Furthermore, Hibiscus is known as a beverage that is blood tonic, promotes regret digestion and appetite, fights fever, gives relief from sore throat and tickly cough, helps with weight loss, is recommended for the prevention/containment of arteriosclerosis (mild variety), stomach problems, and in general, hibiscus (tea) helps strengthen the immune system.
Other benefits of hibiscus come from the presence of certain minerals, which help improve eyes and skin. Regular consumption of hibiscus helps reduce the risk of cystitis and constipation problems. Due to its composition, hibiscus also helps in preventing stomach aches, menstrual cramps, muscle cramps and spasms, among others.
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