Time for a loose cuppa? **Breakfast update**

November 6, 2013 § Leave a comment

As recent reflections will note (see: Time for a Loose Cuppa?) I have a mild obsession with loose leaf tea. On this brisk autumn morning I felt the need to dig through my stash and create the perfect breakfast tea. I knew it would need two things- a sweet and smooth finish, and a colour that would reflect the season. The result is this fantastic blend of Hibiscus and Rose Hip, steeped with a blob of Organic Nova Scotia honey. A warming way to start up your autumn day.

On a health note – Hibiscus is know to be a natural diuretic and it contains a kick of Vitamin C. It is used as a traditional medicine to treat high blood pressure.

Wiki says, “A 2008 USDA study shows consuming hibiscus tea lowers blood pressure in a group of prehypertensive and mildly hypertensive adults. Three cups of tea daily resulted in an average drop of 8.1 mmHg in their systolic blood pressure…”

…and an interesting note on Rose Hips from our friends at Wikipedia:

“During World War II, the people of Britain were encouraged through letters to The Times newspaper, articles in the British Medical Journal, and pamphlets produced by Claire Loewenfeld, a dietitian working for Great Ormond Street Hospital for Sick Children, to gather wild-grown rose hips and to make a vitamin C syrup for children. This was because German submarines were sinking many commercial ships: citrus fruits from the tropics were very difficult to import.”

Hibiscus_Rosehip_tea

tea

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