TEA, HERBAL TEA, HIBISCUS, ROSELLE FRUIT AND CALAMANSI
HIBISCUS, ROSELLE AND CALAMANSI TEA RECIPE.
ROSELLE LEAVES RECIPE.
Teas are made from the Camellia sinensis leaves. The benefits of tea will be lessened if milk is added to it. There are three types of tea- Green tea, Oolong and Black tea.
Green tea is made by quickly steaming or heating the leaves, to prevent oxidation of catechins and is considered to be the healthiest. Oolong tea, is processed for a longer period than green tea and Black tea is again, a further processing from this, including exposure to heat, light and crushing, thus having strong flavors due to fermentation.
HERBAL TEA- Other than the above, there a many varieties of herbal tea, which are made from herbs, flowers, fruits and plant roots. Herbal tea does not contain Camellia sinensis as in tea leaves.Their benefits depends on varieties used.
Hibiscus rosa-sinensis is the national flower of my beloved country, Malaysia and Hibiscus syriacus is the national flower of South Korea
The tea made from hibiscus flowers is known by many names around the world. The beverage drink hot or cold is well known for its color, tanginess and flavor.
HIBISCUS, ROSELLE AND CALAMANSI TEA RECIPE
4 pieces large roselle fruits OR 1 cup for the small variety
6 pieces red hibiscus- size type as in photo.
6 cups of water
3 pieces calamansi/ lime/ limau kasturi
Sweetener- sugar/ palm sugar/ maple syrup
Steep roselle and hibiscus petals in hot water until the colors are leached from them. Then add in sweetener. Once dissolves, put off fire and and in calamnsi/ lime juice (which turns the beverage from dark brown/red to a bright red). Serve hot or cold
|IMAGE-OF-ROSELLE -FRUITS- LARGE|
The roselle is known as rosella in Australia and Indonesia. Rosel or asam paya or asam susur in Malaysia..
Roselle, in traditional medicine, is used as treatment for several diseases such as hypertension and urinary tract infections
In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea. .
In Thailand, Roselle is drink as a tea, believed to reduce cholesterol.
In Australia, rosella jam has been made since Colonial times
|SMALL-VARIETY-ROSELLE-FRUIT-AND -LEAVES( used for cooking)|
ROSELLE LEAVES RECIPE (leaves from the small variety)
Roselle leaves produce a sour taste when cooked.Cut off leaves from stems and clean.
1..Saute 2 pieces garlic. Next add half cube chicken stock , 1 cup of blended fresh corn and 5 cups water After 15 minutes, add in prawns and 5 minutes later, add leaves and stir until crisp tender.
2.. A light sour appetizer soup made from roselle leaves- Blend leaves with 3 cups of water. Saute 2 pieces garlic and half cube chicken stock. Add the blended leaves and pepper. When cooked, remove immediately from cooking pot, onto a bowl. Serve hot.
Calamansi / lime (limau kasturi) believed to have originated from China and widely cultivated in the Philippines. It is dark green in its unripened state and ripen into a tangerine orange color. A very versatile fruit, use for making drinks, also as a form of acidic seasonings in cooking.
1..Calamansi and green tea drink recipe
Three pieces calamansi mix with green tea and hot water is good to treat coughs.
2..Calamansi and black pepper drink recipeThree pieces calamansi mix with powdered black pepper and warm water helps expel phlegm