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The hibiscus flower has been used as a healing and cleansing tea for centuries.  It is also the state plant of Hawaii, represents Haiti and it’s the national plant of South Korea and Malaysia.  In the Hindu religion, it is often depicted as the flower merging into the Goddess Kali and is offered as a symbol of love to Kali and Ganesh.  I am seeing so many different species here in Malaysia, more than I knew existed even while living in Hawaii and California, where this plant grows prolifically.  The tea is made mostly from the flowers, the scientific name being Hibiscus sabdariffa.  It may be recognized as being called Rosella in parts of the world also. 

The many ailments hibiscus tea can help with can be from common ailments to more serious issues.  The tea can help with digestion and inflammation; it is a diuretic so can help to flush the body.  The immune system gets a boost with the Vitamin C content, there are also flavonoids which act as an antidepressant.  The flower contains an acid called protocatecheuic acid that creates in the body apoptosis, programmed cell death, which helps to slow the growth of tumor and cancerous cells.  It is a bitter taste and similar to cranberry so you may want to add a sweetener and some spices like cinnamon, cloves, nutmeg or ginger root slices!  It is delicious hot or cold and can bring down the temperature of someone with a high fever or even after exercise.  Some research studies have concluded that hibiscus tea can lower cholesterol which helps to keep type II diabetes under control.  It is a wonder flower of beauty and elegance, found in many countries around the world.  From ancient days to modern ways, hibiscus tea can find a place in our tea cupboards and drinking mugs with low cost, easy preparation and enjoyable tea drinking days in the heat or cold.  Be vibrant, be alive and be floral!  If the colour alone doesn’t make you feel good, the product from the flower certainly will!