Spiced Roselle Tea
Bring warmth & brightness to your morning ritual with this delicious ruby infusion. You can easily make this loose leaf herbal tea at home with just 3 easily accessible herbs: Hibiscus, Cinnamon & Orange peels. The brew has a vibrant fruity flavor with both sweetness & spice, and can be enjoyed either hot in the cooler months or as a summer refresher over ice.
The story behind how this delicious tea came to be is actually very sweet. I was commissioned by my brother and his then-fiancé to create a custom tea blend as a wedding favor. They wanted to combine herbs that represented each of their respective ethnicities: Armenian on our side, and Puerto Rican on her side. With a bit of research and lots of taste testing, we landing on the harmonious union of Roselle Hibiscus, Cinnamon & Orange peel.
THE HERBS
Here in Hawai'i, Roselle {Hibiscus sabdariffa} flowers tend to become available in the winter, so I've begun to think of it as a winter herb. If you ever have the opportunity to try the fresh calyx, or the fleshy outermost whorl of the flower, I highly recommend it. In addition to boasting a beautiful crimson color, the calyx is crunchy & tart and can be enjoyed in drinks, jams & more. The sour flavor helps to stimulate digestion and ease tension. Roselle is also very high in vitamin C and is known to help normalize blood pressure.
Cinnamon {Cinnamomum verum or cassia} is one of my favorite herbs for the depths of winter. This sweet & spicy bark is considered one of the most hot-natured botanicals in Traditional Chinese Medicine, encouraging healthy blood flow to boost metabolism & keep the body warm. Cinnamon benefits the digestion and strengthens our overall vitality specifically for those who are prone to feeling cold and weakness. It is an excellent spice to incorporate into cooking, baked goods & teas to bring a bit of internal fire throughout the cooler months. Note when purchasing Cinnamon that C. verum is sweeter, and C. cassia is spicier.
Orange peel {Citrus sinensis} is one of the most accessible herbs for anyone who has access to oranges: it is quite simply the dried peels chopped into small pieces. Citrus peels are a classic 'Qi mover' in Chinese medicine, meaning the help to move stuck energy ~ whether from a heavy or greasy meal sitting in your stomach or a feeling of tension lodged in the chest. I always dry the peels after eating oranges, tangerines or mandarins (they can all be used interchangeably, they just should be organic or unsprayed). Roughly tear into 1 inch pieces and allow to dry on a plate, then store in a jar in the fridge for using as needed.
THE RECIPE
This blend calls for equal parts of each botanical by volume, not weight. Keep in mind that depending on the processing (or how small each herb is cut), the volume is somewhat variable. Sample after you mix and adjust the blend to your liking.
Roselle Hibiscus flowers - 1/3 cup
Cinnamon chips - 1/3 cup
Orange peel - 1/3 cup
In a clean bowl, add each ingredient and mix thoroughly with a clean spoon. Pour into an 8 oz jar and add a label with the date. Store in a cool dark place or in the fridge if you live in a humid climate. This tea can be enjoyed for about a year as long as the herbs still smell fresh.
BREWING INSTRUCTIONS
This is a loose leaf tea, so you'll need either a teapot with a built in infuser, a tea ball or tea strainer basket, or a simple metal kitchen strainer to separate the herbs from the tea after brewing.
Place a heaping teaspoon of herbs in your vessel and add a cup of hot water. Cover and steep for for 5-10 minutes, then strain and enjoy once cool enough to drink. Store the herbs in the fridge and brew them once more before composting. This blend is wonderful to sip on cold mornings or after dinner.
If you're interested in learning more about the healing benefits of herbs and how to formulate your own tea blends for wellness, check out our Herbal Teas Virtual Course!
