The red hue of hibiscus tea has always fascinated me. Ordering Hibiscus tea at a fancy café and sipping it while munching a dark chocolate cookie are some of my favorite moments. The Hibiscus tea offered in various cafés is usually slightly tangy. I have been craving Hibiscus tea for some time now. But when I went online to order the tea, I found most of the Hibiscus tea was mixed with either cranberry, raspberry, or flavored. I wanted the original, unabridged version of the tea.
Our mini garden has had a hibiscus shrub for ages. Unfortunately, our gardener is an ignorant piece of work that can’t tell the difference between different plants. And he continues to chop (not trim) the shrub incessantly. My father’s refusal to fire the gardener has been quite frustrating. Thanks to Covid-19 we were finally able to enjoy the Hibiscus bloom. I plucked some fresh flowers from the garden. I boiled some water in a pot. I removed it from the stove and left the petals brew for 10 minutes. After 10 minutes, I strained the hibiscus tea into a glass jar expecting a red hue. To my utter surprise and disappointment, the color was bluish. I wanted to enjoy it as an iced tea, so I left it to cool. After an hour, I put the jar in the refrigerator to cool down. I secretly hoped that the color would turn red after cooling down.
Alas, I was in for a disappointment. When I removed the tea from the refrigerator, it had turned into a slightly golden color. I poured myself a serving in my favorite glass. The taste was not tangy at all. Although the tea was refreshing, it was nowhere near the Hibiscus tea I have had tasted in Cafes. I am now wondering what the hell I have been drinking.
Time for research and more experiments. Tea Tales Contd…..