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About Camille's Tea:
Camille's Tea, based in the San Antonio, Texas area, offers a wide variety of gourmet teas, including flavored teas, traditional teas, green teas,
herbal teas, decaffeinated teas, decaf teas, caffeine free teas, and iced teas, and lavender, Shea butter, Chantal teapots, Lomonosov teapots, tea
infusers, tea accessories, Bearington Bears, tea linens, neck warmers, Herbal Concepts slippers and eye pacs, and Pre de Provence bath and
body products. We also feature multiple tea of the month clubs. Read more >>
Camille's Tea, based in the San Antonio, Texas area, offers a wide variety of gourmet teas, including flavored teas, traditional teas, green teas,
herbal teas, decaffeinated teas, decaf teas, caffeine free teas, and iced teas, and lavender, Shea butter, Chantal teapots, Lomonosov teapots, tea
infusers, tea accessories, Bearington Bears, tea linens, neck warmers, Herbal Concepts slippers and eye pacs, and Pre de Provence bath and
body products. We also feature multiple tea of the month clubs. Read more >>
| To pay by check or money order, email camille@camillestea.com. |
Country of Origin: Sudan
Region: Nile River
Shipping Port: Khartoum
Grade: First Grade
Altitude: below 2000 feet
Manufacture Type: Field grown,
sundried
Cup Characteristics: A lovely deep red
infusion similar to grenadine with a taste close to lemonade.
Infusion: Scarlet red to deep burgundy - depending upon amount used.
Ingredients: Luxury hibiscus
Information: In history every herb and flower has a symbolic meaning. Hibiscus means
grace and beauty. Hibiscus (hibiscus abelmoschus and hibiscus sabdariffa) a native to
Africa is related to a bushy ornamental shrub that decorates many tropical gardens, has
become a popular showy houseplant in Europe and North America and is a flowery
accessory to many young women in the tropics. The calyces (often referred to as the
hibiscus flower itself), which form the outer covering of the flower buds, are dried and
used to make a rosy citrus flavored tea.
There are more than 200 species of hibiscus. The type used for tea is Abelmoschus or
Sabdariffa. Hibiscus is rich in Vitamin A and C and beta-carotene making it a good
antioxidant. Many purport that its health benefits replace electrolytes and quenches thirst
during and after athletic endeavors and eases symptoms of colds, flu and coughs.
Tea uses: Hibiscus petals are commonly used as a base for herb and fruit infusions.
When blended with rosehips and various other dried fruits the resulting drink is lively, fruity
and Vitamin C and A healthy. If you are using hibiscus petals in a tea and you intend to
add milk to the tea, keep the ratio of hibiscus to tea low, as hibiscus will curdle milk.
Hot tea brewing method (makes a popular Egyptian drink called Karkadé): Bring freshly
drawn cold water to a rolling boil (212 degrees F). Place 1 teaspoon of hibiscus. Pour the
boiling water into the teapot. Cover and let steep for 3-5 minutes according to taste (the
longer the steeping time the stronger the flavor). It is not necessary to strain the hibiscus
as they sink to the bottom of the teapot and are not easily stirred up. For additional flavor
add a large slice of orange or lemon or three slices of fresh juicy peaches. Sweeten to
taste.
Iced tea-brewing method (to make 1 liter/quart): Place 6 teaspoons of hibiscus into a
teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep
for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and
sweeten to taste.
Region: Nile River
Shipping Port: Khartoum
Grade: First Grade
Altitude: below 2000 feet
Manufacture Type: Field grown,
sundried
Cup Characteristics: A lovely deep red
infusion similar to grenadine with a taste close to lemonade.
Infusion: Scarlet red to deep burgundy - depending upon amount used.
Ingredients: Luxury hibiscus
Information: In history every herb and flower has a symbolic meaning. Hibiscus means
grace and beauty. Hibiscus (hibiscus abelmoschus and hibiscus sabdariffa) a native to
Africa is related to a bushy ornamental shrub that decorates many tropical gardens, has
become a popular showy houseplant in Europe and North America and is a flowery
accessory to many young women in the tropics. The calyces (often referred to as the
hibiscus flower itself), which form the outer covering of the flower buds, are dried and
used to make a rosy citrus flavored tea.
There are more than 200 species of hibiscus. The type used for tea is Abelmoschus or
Sabdariffa. Hibiscus is rich in Vitamin A and C and beta-carotene making it a good
antioxidant. Many purport that its health benefits replace electrolytes and quenches thirst
during and after athletic endeavors and eases symptoms of colds, flu and coughs.
Tea uses: Hibiscus petals are commonly used as a base for herb and fruit infusions.
When blended with rosehips and various other dried fruits the resulting drink is lively, fruity
and Vitamin C and A healthy. If you are using hibiscus petals in a tea and you intend to
add milk to the tea, keep the ratio of hibiscus to tea low, as hibiscus will curdle milk.
Hot tea brewing method (makes a popular Egyptian drink called Karkadé): Bring freshly
drawn cold water to a rolling boil (212 degrees F). Place 1 teaspoon of hibiscus. Pour the
boiling water into the teapot. Cover and let steep for 3-5 minutes according to taste (the
longer the steeping time the stronger the flavor). It is not necessary to strain the hibiscus
as they sink to the bottom of the teapot and are not easily stirred up. For additional flavor
add a large slice of orange or lemon or three slices of fresh juicy peaches. Sweeten to
taste.
Iced tea-brewing method (to make 1 liter/quart): Place 6 teaspoons of hibiscus into a
teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep
for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and
sweeten to taste.
