Roselle rose tea
Overview
Roselle, also called roselle, is eaten from its thick calyx, which is dark red, rich in malic acid, and has a refreshing sour taste. It is not suitable to be eaten raw. It can be dried and made into pickles for drinking. Roselle is sour, pungent, and neutral in nature, and can be used to cool and anneal heat. Drink it in summer, the refreshing and sour taste can increase your appetite and eliminate the fatigue caused by the heat. It can also promote blood circulation, nourish the skin, promote body fluids and relieve cough, help digestion, and enhance gastric function. However, Roselle is full of sourness, and a little bit can make people salivate. It can be brewed with fruits or dried fruits to dilute the sourness of Roselle with the sweetness of fruits. The color of Luoshen is also very deep, and you don’t need too much to turn it into a deep purple. Luoshen appears in many flower and fruit teas, adding flavor and color. However, this time, there was no flower and fruit tea. Only scented tea, roselle and roses. Roses always make people think of a bright red color. However, the color produced by brewing rose tea is only a light yellow. It is better to use Luoshen to add a touch of beauty to the roses. . .
Tags
Ingredients
Steps
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Materials
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Put the roses into the teapot
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Take a small flower of Roselle
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Add to pot
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Pour in boiling water
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Cover and simmer for 10-15 minutes
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The color of the tea soup turns deep red
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Pour out and drink
